Yield: 4 Servings
Prep: 20 minutes
4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
¾ tsp salt
½ tsp pepper
12 slices bacon, fried & crumbled
2 cups shredded cheese, divided
1 cup (8 ounces) sour cream
Cut potatoes in half. Scoop out the pulp and put it in a small bowl. Melt butter in a large pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly. Stir in potato pulp, salt and pepper, & ¾ of the cheese. Cook until heated. Stir in sour cream. Top with remaining bacon & cheese.
Tips and Tricks:
To prepare for this recipe, prepare 4 extra baked potatoes next time you serve them and refrigerate until you make this soup. This recipe works best with whole or 2% milk.
Serve with grilled cheese sandwiches.