Friday, February 24, 2012
Cheesy Baked Potato Soup
It's thick and filling. Just perfect for a cool night.
4 large potatoes
12 oz. bacon
1/2 cup chopped onion
2 cups shredded cheddar cheese
1-1/2 cups sour cream
9 Tablespoons butter
1/3 cup flour
5 cups milk
salt and pepper to taste
Bake the potatoes. Let them cool, peel and chop them. Set aside.
Add the chopped onion to the potatoes.
Fry the bacon. Drain. Crumble the slices. Set aside, but not with the potatoes.
In a large pan or Dutch oven, melt the butter.
Add the flour and stir well.
Pour in the milk and let it thicken slightly, stirring constantly.
Add the potatoes and onions.
Bring to a boil, stirring constantly.
Turn the heat down to low and let simmer for 10 minutes.
Stir in the bacon crumbles.
Stir in the sour cream.
Add the cheddar cheese, a little at a time and stirring until it is melted throughout.
Taste and season with salt and pepper, if needed.
Serve and enjoy.