Soup is one of my favorite things to eat when the weather gets cooler. Homemade Chicken Noodle is my very favorite, but a close second has to be Baked Potato Soup. I got this recipe from a sorority sister in college and have been hooked on it ever since. Just something about potatoes, cheese and bacon that is so, so good. If you are looking for a thick, creamy soup, this is for you.
Baked Potato Soup
3 large Baking Potatoes (I used about 5 medium size)
6 Tablespoons of thinly sliced Green Onion
3 Tablespoons Butter
3 Tablespoons Flour
1/4 teaspoon Dried Dill
1/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
4 cups Skim Milk
1 1/4 cups Shredded Cheddar Cheese
4 slices of Bacon, cooked and chopped + more for garnish
Bake potatoes and scoop out insides, setting aside. In a soup pot, melt butter. Stir in flour, dill, salt and pepper. Add milk. Stir and cook for 12-15 minutes until mixture is thickened and bubbly. Add in potato and one cup of your shredded cheddar cheese. Stir together until cheese melts. Serve, topping with extra cheese and crumbled bacon. Enjoy!
Side note: when I made this, I baked the bacon. Line a baking sheet with foil and place the bacon on the foil in a single layer. Place in a cool oven (don't preheat), then bake at 400 degrees for 15-20 minutes.
Linking up with Mary and Laura.