Now that chilly, wintry weather is well upon us, the time is just right for cozying up inside with a nice filling bowl of soup. I think this soup is just the thing! It is positively delicious. Thick and creamy, and with all the trimmings to make it like a baked potato (though I like this way more than a baked potato.) And as with most soups, this makes quite a bit so you are sure to have leftovers for some subsequent yummy lunches. This is nearly a meal in itself, but I’m sure it would be great with a nice tossed salad on the side. It is actually quick enough for a weeknight meal if you plan ahead and bake the potatoes the night before. This was a wonderful time saver and I’ll definitely do it again next time around.
- Yield about 6-8 servings
4-5 russet potatoes
4 tbsp. unsalted butter
½ cup all-purpose flour, divided
6 cups 2% milk
2 tsp. salt
Freshly ground black pepper, to taste
¾ cup shredded sharp cheddar cheese
½ cup green onions, chopped
1/3-½ cup light sour cream
Shredded cheddar cheese
Chopped green onions
Preheat the oven to 400° F. Prick the potatoes with the tines of a fork. Place the potatoes on a baking sheet and bake for 1 hour. Remove from the oven and let sit until cool enough to handle. Scoop the insides of the potatoes into food processor, discarding the peels. Pulse until the pieces are broken into small chunks.
In a large stockpot or Dutch oven, melt the butter. Add ¼ cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes. Mix in the potato chunks. Whisk in the salt, pepper, and cheddar cheese and stir until the cheese is melted. Remove from the heat, stir in the green onions and sour cream.
Serve immediately. Garnish with sour cream, cheddar cheese, green onions and bacon as desired.