4 large baking potatoes (about 12 ounces each)
2/3 cup butter, cubed
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups 2% milk
1 cup sour cream
1/4 cup thinly sliced green onions
1 cup shredded cheddar cheese
10 bacon strips, cooked and crumbled
1. Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely.
2. Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through.
3. Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.
My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate it. It took me five years to get the taste right!
TOTAL TIME: Prep: 20 min. Bake: 65 min. + coolingYIELD: 10 servings.
Nutrition Facts
1 cup: 461 calories, 27g fat (16g saturated fat), 69mg cholesterol, 580mg sodium, 41g carbohydrate (9g sugars, 3g fiber), 15g protein.