Shannon's Famous Baked Potato Soup
Makes 6-8 servings
4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk, whole or 2%
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped
12 slices bacon, fried and crumbled
2 cups shredded cheddar cheese
1 cup (8 oz.) sour cream
Cut potatoes in half. Scoop out insides and put into small bowl.
Melt butter in a large Dutch oven. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened and bubbly.
Stir in potato pulp, salt, pepper and three-quarters of the onions, bacon and cheese. Cook until heated. Stir in sour cream.
Serve immediately or place in slow cooker on low. Top soup with remaining onions, bacon and cheese for garnish.
**Tips and tricks: For easy-to-peel baked potatoes...poke potatoes with fork, wrap in plastic wrap and microwave per manufacturer's directions. Let potatoes cool (they will be REALLY REALLY HOT!) and then remove plastic wrap for peeling. The skins should fall right off for you. A little potato skin in the soup also gives it a little more texture and of course, your daily dose of fiber! :)