With all of the snow we have getting on the East Coast, we needed something to warm us up. Since you are well aware of my love for potatoes, baked potato soup sounded like heaven in a bowl. This recipe was perfect for the job and provided great leftovers!
Baked Potato Soup
2 Tbsp. unsalted butter
1/4 of a large onion, chopped
1 clove garlic, minced
4 russet potatoes (about 2-1/2 lbs.)
2/3 cup all-purpose flour
6 cups milk
1 cup shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled (I omitted)
Preheat oven to 400°F. Pierce potatoes with a fork, and bake at 400° for 1 hour or until tender. When cool enough to handle, peel potatoes and coarsely mash. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Place flour into the vegetables; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).
Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp. pepper, stirring until cheese melts. Remove from heat. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
Ladle 1-1/2 cups soup bowls. Sprinkle each serving with cheese and about 1 tbsp. bacon. Garnish with cracked pepper, if desired.
Source: adapted from Cooking Light