Although I made this soup a couple weeks ago, today seems like a great day to share the recipe. After a weekend that was filled with two feet of snow, strong winds, and low temperatures, a pot of hearty soup is a good way keep the cold outside. As this is a milk-based soup, it isn’t the sort that needs to simmer on the stove all day. In fact, except for needing to bake the potatoes, this soup could be made quickly after a day of work.
I made our soup with bacon for extra flavor and texture. If you wanted to make a vegetarian version, simply omit the bacon. A bit more salt and pepper or the addition of chives will perk up the flavor of the soup. Don’t forget to save extras on the add-ins: bacon, cheese, and sour cream. My family definitely liked adding garnishes, just as one would with a baked potato.
- 3 large baking potatoes
- 1/2 lb. bacon
- 2-1/2 Tb. butter
- 1/2 cup flour
- 5 cups skim milk
- 4-5 oz. cheddar, shredded
- 1/2 cup sour cream (plus more for garnishing)
- salt & pepper
- Preheat oven to 350. Clean and pierce potatoes. Bake for 45 minutes or until easily pierced by a fork.
- Cool completely. Cut into bite-sized pieces.
- Cook bacon in a frying pan until crispy. Transfer to a paper-towel lined plate.
- Crumble into pieces when cool.
- Melt butter in a medium-sized pot over medium heat. Add flour and stir until incorporated.
- Slowly whisk milk into flour mixture. Cook, stirring occasionally, until thickened.
- Add potatoes, about three-fourths of the bacon, 1 cup of cheese, and sour cream.
- Stir well to incorporate ingredients. Season with salt and pepper to taste.
- Serve immediately.
- Make 4-5 appetizer-sized servings or 3 main course servings.