Fall has finally come to North Dallas, and that means it is time for soup!
Baked Potato Soup!
This is an all-time family favorite.
Melt 1 cup butter in a large, heavy pot. Add 1 cup flour and stir.
While the roux is bubbling away..."bake" 6 large potatoes and cook the bacon, bacon, bacon.
My new favorite way to cook the potatoes...
steamed under high pressure in the InstantPot for about 14 minutes.
(If you don't have an InstantPot, wrap the potatoes in foil and
bake in a 400 degree oven for about 45 minutes.)
Gradually stir 9 cups milk into the roux. Continue to stir until smooth, thick, and bubbly.
Stir in the potato pulp, salt, pepper, and most of the onions, bacon, and cheese. Heat through.
Stir in the sour cream and garnish with the remaining onions, bacon, and cheese.
Baked Potato Soup
6 large baked potatoes
1 C butter
1 C flour
9 C milk
1 1/4 tsp salt
3/4 tsp pepper
6 green onions
18 slices bacon
3 C shredded cheddar cheese
12 oz sour cream
Cut baked potatoes in half and scoop the pulp into a bowl.
Melt butter in a large pot.
Gradually stir in milk.
Continue to stir until smooth, thick, and bubbly.
Stir in potato pulp, salt, pepper, and most of the cheese, onions, and bacon.
Cook until heated.
Stir in sour cream.
Top with remaining cheese, onions, and bacon.