– 4 lg baking potatoes
– 2/3 cup butter
– 2/3 cup flour**
– 1 1/2 quart milk
– Salt and Pepper
– 4 green onions
– 1 cup sour cream
– 2 cups crisp-cooked bacon, crumbled
– 5 oz. grated cheddar cheese
Heat oven to 350 degrees and baked the potatoes until tender (1-1.5 hours). Melt butter in a large soup pot. Slowly blend flour in with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in the salt and pepper (and don’t we love us some whisking by now!) and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder (this part is optional, I personally don’t do it). When milk mixture is very hot, whisk (whisking is our life, after all!) in the potato. Add green onion and (optional) potato peels. Whisk (whisk whisk whisk) well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in.
I’m making a double batch of this stuff. It tends to go fast.
**For a gluten-free recipe, omit the flour. Add 1/4 cup corn starch dissolved in 1/4 cup of milk to the mixture right after adding the sour cream to the pot, if you find the soup needs thickening (it may not need it).