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Baked Potato Soup

This is an excellent potato soup. Don't try to save time and microwave the potatoes in the microwave!
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Servings: 8
Course: Vegetables
Ingredients Method

Ingredients
  

  • 4 large russet potatoes
  • ⅔ cup all-purpose flour
  • 6 cups milk
  • 1 ½ cups sharp cheddar cheese shredded
  • salt
  • pepper
  • 1 cup sour cream
  • 4 slices bacon cooked and crumbled

Method
 

  1. Preheat oven to 400°.
  2. Pierce clean baked potatoes with a fork and bake at 400° for 1 hour and 10 minutes.      
  3. Cool, peel, and mash the potatoes.
  4. Put flour in a large dutch oven and whisk in milk over medium heat.  
  5. Once the mixture begins to bubble, add the potatoes, half the cheese, salt, and pepper.  Stir until well blended.
  6. Reduce heat to low and add sour cream, heating for 10 minutes.  Do not boil.
  7. Serve in soup bowls with the remainder of the cheese and a slice of bacon crumbled on top.