Baked Potato Soup: Cooler Weather, Shorter Days Call for Comfort Food!

Baked Potato Soup

4 large potatoes

2/3 cup butter

2/3 cup flour

6 cups milk (nonfat, 2% or whole work)

3 tsp. chicken boullion granules

4 green onions, sliced

1 cup sour cream

2 cups crisp cooked crumbled bacon (optional)

6 oz. grated cheddar cheese

Salt and pepper

Bake potatoes and allow to cool. Melt butter in saucepan. Slowly blend in flour with whisk. Gradually add milk, whisking constantly. Add salt, pepper  and chicken boullion and simmer, stirring constantly.

Cut cooled potatoes (leaving skin on) into very small pieces. Whisk into milk mixture. Add sour cream and let simmer for 20 minutes. Garnish with green onions, crumbled bacon and cheddar cheese.

Goes great with crusty French or sourdough bread!

P.S.  This works really well in a slow cooker too!

----

Marilyn Hendrickson is a transplant from Montana who has lived in the Kirkland area since 1985. She volunteers weekly at the MEOW Cat Rescue shelter in Houghton and enjoys cooking, reading, wine-tasting and spending time with friends and family.