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Categories:Viewed: 64 - Published at: 2 years ago
Ingredients
- 6 Potatoes (medium Size)
- Olive Oil, For Rubbing On The Potato Skin
- 1/2 sticks Butter
- 1/3 cups All-purpose Flour
- 3-1/2 cups Milk Plus Additional For Thinning If Needed
- 2 Green Onions, Sliced (OPTIONAL)
- 3/4 cups Cooked Real Bacon Pieces/Bits
- 3/4 cups Cheddar Cheese, Shredded
- 1/2 cups Sour Cream
- 1/4 teaspoons Salt, Or To Taste
- 1/4 teaspoons Pepper Or To Taste
Method
- First prep step (takes 1 hour):
- Preheat oven to 350 F. Rinse the potatoes to clean the skin. Coat them with olive oil and sprinkle with a bit of salt. Poke them with a fork (about 4 times) and put them on a baking sheet. Bake them for about one hour or until done (test with fork).
- Second prep step-be careful, potatoes are REALLY hot!
- After the potatoes are done, cut them in half lengthwise. Scoop out the insides into a bowl. (If you want, you can save the outsides in a freezer bag for making baked potato skins.)
- For preparing the soup:
- In a large soup kettle over medium heat, melt the butter. Stir in the flour; heat and stir until smooth. (A whisk helps.) This creates a thickener called a roux ("rue"). Continue cooking and stirring until it browns a bit (it should be about the color of a 'browned baked roll' or even a 'cookie').
- Gradually add the milk, stirring constantly until thickened. Add potatoes (and green onions, optional). Bring to a boil, stirring constantly. You do not need to whip the potatoes; it's supposed to be lumpy.
- Reduce heat and simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. If needed, you can thin it with additional milk to desired consistency (it's better thick).
- *Sprinkle servings with more cheese and bacon for extra goodness!
