Thursday, December 9, 2010

Baked Potato Soup

  Hands down this is one of the BEST soups I have ever tasted! I've seen this soup every year on blogs and always had it on my list of things to make but never got around to it. I'm so kicking myself now because this is like your bowl clean good. If you like the taste of baked potatoes then you are so going to love will get every bit of a baked potato flavor in this soup. 

You can save yourself some time by baking your potatoes during the day aswell as cooking your bacon. By doing this you cut out alot of the time of having to bake the potatoes,waiting for them to cool, and then peeling and mashing them. I went ahead and left out the green onions since we aren't reall fans of those and instead of 6 slices of bacon, I added in 12. I added the crumbled bacon to the soup instead of using it as a garnish. On a side note..feel free to use reduced fat products in this recipe such as reduced fat milk,cheese, and sour cream. The original recipe can be found at

Baked Potato Soup..Serves 6-8 depending on bowl size 

4 Baking Potatoe (about 2-1/2 lbs)

2/3 cup Flour
6 cups Milk
1 cup shredded Sharp Cheddar Cheese,divided
1 tsp. Salt
1/2 tsp. Ground Black Pepper
1 cup Sour Cream
3/4 cup Chopped Green Onions,divided
6-12 Bacon Slices,cooked and crumbled

Pre heat oven to 400 or 200 celcius. Wash your potatoes,prick and bake for one hour or until tender. Cool. Peel potatoes and coarsley mash.

Place flour in large saucepan/dutch oven. Gradually add in milk,stirring with a whisk until blended. Cook over medium heat until thick and bubbly ( about 8 mins). Add mashed potatoes, 3/4 cup cheese,salt and pepper, stirring until cheese has melted. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook on low heat 10mins or until heated through. Do not allow to boil.
  Place soup in bowls and sprinkle the tops with the remaining cheese,bacon,onions and additional pepper if desired.

** I went ahead and added all the cheese to be melted and added the bacon in with the sour cream**