Recipe Roundtable – Baked Potato Soup

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OK let’s eat!  I hope you are not getting sick of soup yet! The first time I had this recipe was right after Maybelle was born.  My Mom’s Club did meal outreach after a baby was born and my friend Donna brought us this Baked Potato Soup.

It was a huge hit; and I just made it recently to use up some extra potatoes that I had hanging around.  If you don’t have enough time to do it all in one day, you can bake the potatoes one day and keep them in the ‘fridge until you’re ready to roll.  And… this recipe freezes REALLY well.  Just make sure you don’t forget to make (and freeze) some extra bacon to serve with it!

BAKED POTATO SOUP

• 6 medium baking potatoes (2 lbs)
• 3/4 cup butter
• 3/4 cup flour
• 4 cups milk
• 2 (14) ounce cans chicken broth
• 1/2 bunch green onions
• 1 1/2 cups (6 ounces) shredded cheddar cheese
• 1 8 ounce container of sour cream
• 3/4 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon dill weed
• 6 slices bacon, cooked and crumbled
• chopped fresh parsley

1. Preheat oven to 425 degrees.
2. Scrub potatoes well, pat dry, prick with a fork, and bake for 1 to 1 1/4 hours. 
3. Cut potatoes in half lengthwise, and set aside to cool
4. In a large saucepan, melt butter.  Whisk in flour and continue to cook and stir until smooth.
5. Gradually add milk and chicken broth, stirring constantly until thickened. 
6. Scoop out all but two of the potato halves into the soup mixture.
7. Add green onions, cheese, sour cream, salt, pepper, and dill weed.  Stir until mixture is fairly smooth.
8. Chop the remaining two potato halves, skin included, and stir into the soup.
9. Simmer for about 10 more minutes, or until the cheese is completely melted and the soup is heated through. 
10. Ladle soup into individual bowls and top with crumbled bacon and fresh chopped parsley.

Makes 6 servings

Do you have a great soup recipe? Or any recipe you love? Link up below!

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