Country Baked Potato Soup

Country Baked Potato Soup
This is real comfort food, not diet food! The flavors of the creamy sauce with the baked potatoes are married together so well that it's hard to put down. I prefer to put the crumbled bacon and cheese on top of the soup because it adds another layer of flavor, but you like yours combined, it may be done that way also.

Ingredients of Country Baked Potato Soup
* 4 large Russett Baking Potato's
* 2/3 cup Butter
* 1/2 cup All-Purpose Flour
* 2 teaspoons Salt
* 1 tablespoon White Pepper
* 8 cups Milk
* 1 cup Sour Cream
* 1/4 cup thinly sliced green onions
* 1/2 pound Bacon cooked and crumbled
* 1 cup shredded cheese for topping

Preparation of Country Baked Potato Soup
Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. You want it to be chunky, but some will break up. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir, and it will thicken right up. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon and cheese

Category: Winter Season Food