Baked Potato Soup

Here’s a recipe for Baked Potato Soup:

Ingredients:

• 4 large potatoes, baked
• 6 slices of bacon, cooked and crumbled
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 cup chicken or vegetable broth
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Start by baking the potatoes. Preheat your oven to 400°F (200°C). Wash the potatoes and prick them several times with a fork. Place them on a baking sheet and bake for about 1 hour, or until they are tender. Once baked, allow them to cool slightly.
2. While the potatoes are cooling, cook the bacon slices in a skillet until crispy. Remove the bacon from the skillet, let it cool, and then crumble it into small pieces. Set aside.
3. In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to create a roux. This will thicken the soup.
4. Gradually pour in the milk and chicken or vegetable broth while whisking constantly. Continue to cook and whisk until the mixture thickens and comes to a simmer. This usually takes about 5-7 minutes.
5. Peel the skin off the baked potatoes and cut them into small cubes. Add the potato cubes to the pot, along with half of the crumbled bacon. Stir well.
6. Simmer the soup for about 10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
7. Reduce the heat to low and stir in the shredded cheddar cheese until it melts and blends into the soup. Add salt and pepper to taste.
8. Finally, remove the pot from the heat and stir in the sour cream. Make sure it is fully incorporated into the soup.
9. Ladle the soup into bowls and garnish with the remaining crumbled bacon and chopped green onions.

Enjoy your delicious Baked Potato Soup!