I had some potatoes to use up, so I made my favorite baked potato soup this week. It is so good, and so warming and just seems to welcome the fall. And a bread bowl… is the ultimate addition!
Easy Baked Potato Soup
2 large baking potatoes (or 4 medium to small)
Bake your potatoes in the oven, don’t forget scrub and then pierce them with a fork a few times. 375 for about an hour or until they are soft when you pierce them with another fork. (If I am in a hurry I will bake them in the microwave!) Scrape out the insides and place into a bowl. (you can break up the insides or leave them chunky, but what ever you choose will be their texture in the soup… I like medium sized and smaller chunks! Reserve until called for!
In a large saucepan, over medium heat saute:
3 Tbsp chopped green onions
4 Tbsp butter
While the green onions are cooking, in a separate bowl combine:
1/2 cup flour
2 tsp dill (fresh if available… I’ve never had it though!)
1/2 tsp salt
1/2 tsp pepper
When the onions have sauteed and are nice an soft, add the flour mixture, stir until combined. Then, while whisking add:
4 cups milk
Continue stirring until it is thickened and bubbling. Continue to cook one more minute (keep stirring the whole time!, or pretty often you don’t wan tit to scald!) Then add:
3/4 cup Cheddar Cheese
1/2 cup sour cream
Baked potato insides reserved from above.
Allow cheese to melt. Serve hot in bread bowls or regular bowls. Garnish with shredded cheddar, crumbled bacon, chopped green onions and sour cream.
I promise (really hope) you’ll love it!
P.S. Left overs are good too. If the next day the soup seems a little thicker than you want I have added milk to thin it out and make it last for a whole ‘nother meal!