Loaded Baked Potato Soup #Recipe

4-5 medium russet potatoes
4 Tablespoons unsalted butter
1/2 cup all-purpose flour, divided
6 cups milk ( I used 2%)
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup shredded sharp cheddar cheese
1/2 cup green onions, chopped
1/2 cup light sour cream

Preheat oven to 400 degrees F. Prick the potatoes all over with a fork and then place on a baking sheet. Bake for 1 hour. Remove from oven, and let sit until cool enough to handle.
Scoop the insides of the potatoes into a large bowl, discarding the peels. Take a knife and break apart the potatoes into small chunks.
In a large dutch oven or pot, melt the butter. Add 1/4 cup of flour into the pot and whisk into the butter. Cook, and whisk constantly for 2 minutes, or until golden brown. Whisk in the milk and the rest of the flour. Cook until thick and bubbly, about 10 or so minutes. Mix in the potato chunks. Whisk in the salt, pepper and cheddar cheese. Continue to whisk until cheese is melted.
Remove from heat, then stir in sour cream and green onions. Serve immediately. Garnish with extra sour cream, cheese, green onion and bacon, as desired. Enjoy

TOPPINGS
Sour cream
Shredded cheese
Chopped green onion
Chopped cooked bacon pieces

retweet post here
shared this post on facebook here


shared this post at these blog parties, hops and linkups
tuesday at our home
sweet inspiration