Once the weather turns cold, my favorite meals consist of a hearty homemade soup, a simple vinaigrette salad and some bread! This Baked Potato Soup has always been one of our favorite comfort foods on a cold, wintry, night! And every time I’ve shared it with guests, they always want the not-skinny recipe. Definitely worth it!
Baked Potato Soup
2/3 cup margarine/butter
2/3 cup flour
7 cups milk
4 cups red potatoes, poked and baked, cooled, cubed with skins on
4 green onions, chopped
12 bacon strips, cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
In stockpot/soup pot, melt butter. Slowly whisk in flour and heat until smooth. Add milk couple cups at a time and stir until thickened (yes, this can take a while). When thickened, add potatoes and onions. Bring to a boil and stir constantly (so it doesn’t stick to the bottom). Reduce heat, simmer 10 minutes. Add remaining ingredients, and stir until melted and blended.
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