Loaded Baked Potato Soup (#4)

With the weather taking a turn for the worst *sigh* I thought it was time to bust out this soup recipe I found from Real Mom Kitchen.

Mmmmm..... thick and creamy with cheesy goodness. Not to meantion the crisp bacon and perfect touch of green onion! Such a beautiful combination of potato soup and a loaded baked potato. This comfort soup does its job nicely. Now I want to bunker down for the winter while eating a delicious bowl of this soup!

Loaded Baked Potato Soup

4 lg. baking potatoes (I had 8 small to medium leftover baked potatoes that I used)

2/3 C butter

2/3 C flour

1 tsp salt

1/4 tsp pepper

6 C milk (I used whole)

1 C sour cream

4 thinly sliced green onions

10 bacon strips, cooked and crumbled

1 C shredded cheddar cheese

1. Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely.(Or use leftover potatoes from another meal)
2. Peel and cube potatoes.
3. In a large pot melt the butter, stir in flour, salt and pepper until smooth. Use a whisk to make sure any lumps from the flour are smoothed out.
4. Gradually add milk a 2 cups at a time. Bring to a boil; cook and stir for a couple minutes or until thickened.
5. Reduce heat to medium-low. Add cubed potatoes. Heat until warm. Mix in sour cream.
6. Garnish with bacon, cheese, and green onions. Yield 8 servings.