With the temperatures plummeting this week, I figured soup was in order! I only have a picture of the finished product, but this recipe is nothing short of amazing. I had it years ago at my friend Jessica's house and immediately asked for the recipe. It is a little bit time consuming, but totally WORTH IT!!! It makes a lot too, so you can eat on it all week and stay warm!Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup all purpose flour
7 cups milk
4 green onions, sliced
1 (12-oz) package bacon, cooked and crumbled
1 1/4 cups shredded Cheddar cheese
1 (8oz) sour cream
3/4 tsp salt
1/2 tsp pepper
Bake potatoes at 400 for 1 hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp, mash to desired texture and reserve. Discard shells.
Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly until mixture is thickened and bubbly.
Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add bacon and remaining ingredients; stir until cheese melts. Serve immedately and ENJOY!