Baked Potato Soup

  • 4 large baking potatoes
  • 2/3 c. butter
  • 2/3 c. flour
  • 1 tsp. sea salt
  • 1/4 tsp. black pepper
  • 3 c. milk
  • 3 c. chicken broth
  • 1/2 c. sour cream
  • 12 slices bacon
  • 4 green onions, chopped
  • 1 1/2 cups cheddar cheese
  1. Bake the potatoes and cook the bacon.
  2. Melt the butter in a large stock pot. Add flour, salt and pepper, and stir until combined. Add milk and chicken broth, using a whisk to incorporate. Cook over medium heat, whisking often until thick and bubbly.
  3. When potatoes are cool enough to handle, use a spoon to scoop out the insides into the stock pot. Use a long-handled spoon to smash the potatoes into bite-sized pieces. Crumble the bacon into the pot. Heat thoroughly, stirring often.
  4. Remove from heat. Stir in sour cream, cheese, and green onions. Garnish with green onions.
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