Baked Potato Soup

I have always loved potatoes--mashed, baked, scalloped, fried. Yum! One of my favorite ways to eat them is in this Baked Potato Soup. I've seen multiple similar recipes, and I tweaked this one to come out exactly the way I like it. I based mine off of a recipe from The Cooking Photographer. Just thinking about it makes me want to make another batch. Delicious! Sometimes I like to make the 60 minute rolls along with it (hello, Carb City!). And this one is perfect to use with purees--I love putting in cauliflower and carrots (squash also works well, and sometimes I add all three). They give it a great flavor without being obvious that they are there. And making this soup healthier helps me feel a little less guilty about serving it.

Printable Recipe

Baked Potato Soup
from The Cooking Photographer

2/3 cup butter or margarine
2/3 cup all-purpose flour (I use 1/3 c. white and 1/3 c. wheat)
7 cups milk (whole works best, but I usually do 2%, and I don't notice the difference, except in my pants size)
6 large baking potatoes, baked, peeled and cubed (microwaving is completely fine)
3/4 cup shredded cheddar cheese (you can add more if you like it a little cheesier)
1/2 - 1 cup sour cream (I like less, Anthony likes more, so I taste as I go along--each batch is different)
1 teaspoon dried parsley
¾ teaspoon salt, plus more for seasoning
½ teaspoon pepper, plus more for seasoning
Garlic powder, to taste
Onion powder, to taste
8-12 bacon strips, cooked and crumbled

In a large pot, melt the butter. Stir in flour; heat on medium and stir until smooth.

Gradually add milk, stirring until thickened. Be careful not to burn on the bottom of the pan.

Add potatoes. Bring to a boil, stirring constantly.

Reduce heat; simmer for 10 minutes.

Add cheese, sour cream, parsley, salt and pepper; stir until cheese is melted.

Season to taste with onion powder, garlic powder, and extra parsley, salt, and pepper. Serve immediately and top each serving with crumbled bacon.

Makes 8 to 10 servings.

Serve with: Rolls