Baked Potato Soup

I was given this recipe by a friend from another site, and I’ve tweeked it a bit to make it my own.  I’m not a big fan of plain potato soup, but I love this one!

 

2/3 cup butter (10 2/3 Tbs butter)
2/3 cup flour
7 cups milk (measure milk out prior to starting potatoes and allow to slowly become lukewarm)
3/4 tsp salt
1/2 tsp pepper
4 lb potatoes baked, diced and peeled
1 Tbs dill weed
12 slices of bacon- crumbled
4 green onions chopped
1 1/2 cup shredded cheddar cheese
8 ozs sour cream

Peel & dice potatoes.  (Michael helped me with the potatoes.)

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The size you want the potatoes depends on your preference, but I make them bite size.    Cook potatoes just until fork tender (you pierce with a fork and they slide right back off), drain, and set aside.

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Melt butter in large pan; add dill weed and let saute briefly (about 1 minute).  Add flour to make a roux. 

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I did not have any green onions this time so I used a small onion and sauted it in the butter for about 5 minutes before adding the flour. 

Very gradually, add the milk, stirring between additions and allow to thicken between each addition.

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Once all milk is added, add back in potatoes, salt & pepper to taste.  If soup is not thickened, bring to a boil and simmer 10 minutes.  If it is already thickened, simmer for about 10 minutes.  

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Add in remaining ingredients, stirring well to combine, and heat through.

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Enjoy!

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This soup is very quick and easy to make.  It makes a lot, so be prepared for at least 2 meals or to feed several people at once. 

This post is linked to:

Grocery Cart Challenge Recipe Swap

Food On Fridays

Foodie Friday 

Friday Feasts

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6 thoughts on “Baked Potato Soup

  1. My high school friend's parents used to make their Polish potato soup on the weekends and I had never had anything like that. This brings back some good memories.

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  2. I love cream soups. Potato and cheese is one of my many favorites. I loved reading your recipe and following all your wonderful photos. It is a good thing it is still morning here, or I would be starving for this soup!Thanks for sharing on Food on Fridays. I will be back for more.Shari

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