Baked Potato Soup

One wonderful fall evening while we were in England, not being able to go to our favorite place for potato soup...St. Louis Bread Company (or for those not from the Lou...Panera Bread) I started pouring over my cookbooks and found a lovely recipie for Brent's favorite soup. Good ole Taste of Home to the rescue! This one is dog eared for sure! It's easily doubled for a larger crowd.

4 Large baking potatoes (since we have a white potato allergy, we use red) (2 3/4 lbs)

2/3 cup butter

2/3 cup flour

3/4 tsp salt

1/4 tsp white pepper

6 cups of milk

1 (8oz) sour cream

1 bunch green onions, sliced

10 strips of bacon cooked

Cheddar cheese, shredded (not going to say how much...use as much as you want!)

Wash the potatoes and bake them at 350F for 60-75 minutes or until tender. I don't bother peeling them, it's where all the goodness is and I like peel. Plus they are hot! Slice and cube them.

In a large saucepan melt butter, now I don't know about you...but anthing that starts out like this...has to be good! Stir in flour, salt & pepper until smooth. You are making a roux. Whisk to get all the lumps out.

Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

While this is going on I cook & chop the bacon, slice the onions and grate cheese.

Remove from heat whisk in sour cream.

Add in potatoes, half of the bacon & cheese. I leave the green onions out because Brent doesn't like them, but you can put them in. Serve & garnish! YUM!

From: Taste of Home magazine

Makes: 10 servings