Friday, March 4, 2011

Baked Potato Soup

Baked Potato Soup

4-5 russet potatoes

4 tbsp. unsalted butter

½ cup all-purpose flour, divided

6 cups 2% milk

2 tsp. salt

Freshly ground black pepper, to taste

¾ cup shredded sharp cheddar cheese

½ cup green onions, chopped

⅓-½ cup light sour cream

For topping:

Sour cream

Shredded cheddar cheese

Chopped green onions

Bacon pieces

Preheat the oven to 400° F. Prick the potatoes with the tines of a fork. Place the potatoes on a baking sheet and bake for 1 hour. Remove from the oven and let sit until cool enough to handle. Scoop the insides of the potatoes into food processor, discarding the peels. Pulse until the pieces are broken into small chunks.

In a large stockpot or Dutch oven, melt the butter. Add ¼ cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes. Mix in the potato chunks. Whisk in the salt, pepper, and cheddar cheese and stir until the cheese is melted. Remove from the heat, stir in the green onions and sour cream.

Serve immediately. Garnish with sour cream, cheddar cheese, green onions and bacon as desired.

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