mmmm there is something about homemade baked potato soup that just cannot be duplicated. I love my baked potato soup thick and chunky, which is not usually how it's made in restaurants. this is a recipe that my mom made in the winters growing up and I've tweaked it a bit - notably by substituting soy milk for milk. I'm not a fan of milk and I think the soy milk thickens it up even more than skim milk anyway.
this recipe makes a huge pot of soup, enough for multiple servings and lunch leftovers. so pour yourself a glass of red and whip up a batch of homemade baked potato soup for the week, you won't regret it. and hey - if you happen to cut a few extra chunks of cheese to put on the potato skins and eat them while cooking, I won't judge you.
-4 large baking potatoes
-2/3 c. butter
-2/3 c. flour
-6 c. unsweetened soy milk
-¾ t. salt
-½ t. pepper
-1 ½ c. shredded cheddar cheese (use real cheese, not shredded prepackaged)
-1 (8 oz.) carton of sour cream
-bacon bits, green onions for garnish
1. wash potatoes, prick with fork. bake at 400F for 1 hour, let cool.
2. cut potatoes in half lengthwise, scoop out and save pulp. discard the shells.
3. melt butter over low heat, add flour, stir until smooth. cook, stirring constantly for 1 minute. gradually add milk, cook over medium heat, stirring, until thick and bubbly, about 20 minutes.
4. stir in potato, salt, pepper, 1 cup cheese, ½ cup bacon. cook until heated, do not boil. stir in sour cream, cook until heated. serve with remaining cheese, bacon bits, green onions, etc.