Baked Potato Soup
Soups are a welcome reminder as we enter into fall. The crisp refreshing weather is enticing and invigorating. The leaves are changing and it’s time to finish up the yardwork for the year before it gets too cold and the ground becomes frozen. I’m hoping to get those bulbs planted soon – they are always such a fun surprise to find in early spring.
This morning as we awoke, the grass was coated with a shimmery silver glimmer – marking our first frost of the season. I thought this chilly day would be perfect for some Potato Soup.
Soup sounds even better with a chill in the air, probably even tastes better too, right? Potato soup is comforting and fulfilling – and it hits the spot – every time. It’s simple to make. My favorite part of all is adding all the toppings at the end 
- 4 slices bacon, diced
- 5 T. butter, unsalted
- ¼ c. all purpose flour
- 3½ c. milk, or more - if needed
- 3-4 russet potatoes, peeled and cubed
- 1-2 green onions, thinly sliced
- 1 c. shredded cheddar cheese
- ½ c. sour cream
- salt and pepper to taste
- Heat a large stockpot over medium heat. Add bacon and cook until brown and crispy. Transfer to a paper towel-lined plate; set aside.
- Wipe pot with paper towels to remove grease. Then melt better over medium heat. Whisk in flour until lightly browned -about 1 minute. Then add whisk in milk, and cook, stirring constantly until thickened. about 1-2 minutes. Stir in potatoes and green onions.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper to taste. Add more milk if soup consistency is too thick.
- Serve immediately, garnish with green onion, cheese and bacon , if desired.
