Let the soup making begin! I made this last Friday and it was so yummy! I will have to say that my boys are not huge fans of soups. But they ate what they needed to get dessert. This soup is so easy to make. If you make the potatoes ahead of time, you prepare it in a cinch. This is perfect for the cooler temps that are gracing us with their presence these days. So do yourself a favor and make this soon. You'll love it. I added shredded cheese, green onions, and bacon to the top of ours. I think next time I'll do more bacon, per my husband's request.
Baked Potato Soup
slightly adapted from Annie's Eats
4-5 russet potatoes
4 tbsp. unsalted butter
½ cup all-purpose flour, divided
6 cups milk
2 tsp. salt
Freshly ground black pepper, to taste
3/4 cup shredded sharp cheddar cheese
1/2 cup green onions, chopped
1/2 cup light sour cream
Shredded cheddar cheese
Chopped green onions
Preheat the oven to 400° F. Prick the potatoes with the tines of a fork. Place the potatoes on a baking sheet and bake for 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to touch. Scoop the insides of the potatoes into a bowl, discarding the peels. Using two knives, criss cross them away from each other until you have small chunks. I attempted to use a food processor on the first batch, and it was a goopy, yucky mess.
In a large pot, melt the butter. Add ¼ cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes. Mix in the potato chunks. Whisk in the salt, pepper, and cheddar cheese and stir until the cheese is melted. Remove from the heat, stir in the green onions and sour cream.