Friday, February 5, 2010

Baked Potato Soup

Great on a cold winter day {like everyday here}

I usually make this the day after we have baked potatoes for dinner, and plan on making extras.

Baked Potato Soup

4 large Baked Potatoes {Baked and cooled} Peel, and cut into bite size pieces and set aside.

In a large pot, make a rue for the sauce:

2/3 C Butter
2/3 C Flour
1 tsp salt
1/2 tsp pepper

Melt butter and flour together and mix into a paste. Make sure it's all incorporated and melted together so your soup doesn't taste like flour.

Add 6 C Milk gradually.

Bring to a boil and let boil for 1-2 minutes. Remove from Heat.

Gently stir in 1 C Sour Cream.

Add bite size potato pieces and mix all together.

Serve soup in bowl and garnish with grated cheese, bacon, green onions and any other baked potato topping you like.



  1. We found a hint when we made Potato soup... rather than spend all the time chopping fresh potatoes, you can use the frozen hash browns... not the shredded ones, the "chunk" kind... makes perfect potato soup.