Back in January, I mentioned something on my Facebook wall about making Baked Potato Soup, and several of my friends or fans or followers or what-have-you commented and/or emailed me asking for the recipe, and, because I like to keep my word even if it takes me eight weeks to two years, I am giving you that recipe today.
Aunt Patty’s Baked Potato Soup
Prep Time: 1.5 hours Cook Time: 45 minutes Difficulty: Medium Serves: 6
4 pounds of Russet potatoes (5 or 6 big ones)
2/3 cup butter (for best flavor, I recommend real butter, not margarine)
2/3 cup flour
6 cups milk (whole milk is best, otherwise soup takes FOREVER to thicken)
3/4 teaspoon salt
1/2 teaspoon pepper
4 green onions (scallions)
12 slices bacon
1 1/2 cup shredded cheddar cheese
8 ounces sour cream
Bake potatoes and let cool. Once cooled, cut each lengthwise and scoop out pulp. Fry bacon on stovetop, using a skillet or griddle, until very crispy. Set potato pulp and bacon aside.
Chop green onions.
In stockpot (5 or 6 quart will work), melt butter over low heat. Slowly add flour, stirring constantly and until smooth.
Increase heat to medium and gradually add milk. Continue stirring until thick and bubbly (be patient, it takes a little while).
Stir in potato pulp, salt and pepper. Add 2 tablespoons of the green onions, 1/2 cup of the bacon, and 1 cup of the shredded cheddar cheese. Set aside remainder of those for garnish.
Stir in sour cream and cook until thoroughly heated, stirring frequently.
Serve in bowls and garnish with remaining bacon, onion, and cheese.
Just think, if I were The Pioneer Woman, I would have pretty pictures of the ingredients and the process to show you. Of course, if I were The Pioneer Woman, I would also have eleventeen thrillion readers a month, a bestselling cookbook, and a movie deal with Columbia Pictures, but I’m not bitter because I have a DELICIOUS! BAKED POTATO SOUP RECIPE!
And now so do you.