This cream of potato bacon soup is a real crowd pleaser. Even the kiddies will love it. The ingredients are very similar to what I use when I make twice baked potatoes.
Cream of Potato Bacon Soup
4 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
1 cup chopped green onions
3/4 teaspoon salt
1/2 teaspoon ground black pepper
12 slices cooked bacon, crumbled
5 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Bake the potatoes for 1 hour in a 400 degree F. oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for another recipe or discard.
Melt the butter in a large skillet over medium low heat. Stir in the flour to make a roux. Cook the roux for about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring the heat to medium and keep stirring until the soup mixture starts to get thick.
Add the potatoes, green onions, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Do not boil the soup once you have added the sour cream.
You can serve this soup immediately or refrigerate overnight to allow the flavors to blend. If you refrigerate you will have to thin the soup the next day with milk or half and half. The soup thickens when it is chilled.
Cream of Potato Bacon soup is a keeper.