Baked Potato Soup


  • 2 large baking potatoes, peeled and cut into 1/2 inch cubes
  • 1 cup milk
  • 1/2 cup flour
  • 5 strips of thick sliced bacon
  • 4 scallions, white and green parts, chopped
  • 1/2 cup sour cream
  • 1/2 cup sharp cheddar cheese
  • kosher salt and fresh cracked blac
  • Fry the bacon until crispy, crumble and set aside.
  • Add the potatoes to cold water and bring to a boil. Cook for 20 minutes the remove the potatoes and set aside.
  • Add the milk to a large sauce pan and bring to a boil, reduce heat and add the flour.
  • Whisk the flour into the milk to form a creamy roux, about 3 minutes.
  • Add the potatoes and cook for another 5-10 minutes.
  • If soup becomes too thick add a little more milk.
  • Season soup with salt and pepper to taste.
  • Divide soup among 4 bowls.
  • Garnish with cheddar cheese, bacon and scallions.

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