There’s a local restaurant that makes incredible baked potato soup – I mean out of this world good! This is my first attempt trying to copy it – it’s close, but I need to make it a little thicker and it will be close.
4-5 russet potatoes
4 tbsp. unsalted butter
½ cup all-purpose flour, divided
6 cups 2% milk
2 tsp. salt
Freshly ground black pepper, to taste
¾ cup shredded sharp cheddar cheese
1/3-½ cup light sour cream
Shredded cheddar cheese
Chopped green onions
Preheat the oven to 400° F. Prick the potatoes with the tines of a fork. Place the potatoes on a baking sheet and bake for 1 hour. Remove from the oven and let sit until cool enough to handle. Scoop the insides of the potatoes into food processor, discarding the peels. Pulse until the pieces are broken into small chunks.
In a large stockpot or Dutch oven, melt the butter. Add ¼ cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes. Mix in the potato chunks. Whisk in the salt, pepper, and cheddar cheese and stir until the cheese is melted. Remove from the heat, stir in the sour cream.
Serve immediately. Garnish with sour cream, cheddar cheese, green onions and bacon as desired.
Adapted from Annie’s Eats blog.