Baked Potato Soup

Baked Potato Soup

2 1/2 lbs. russet potatoes

2/3 cup butter

2 cloves crushed garlic

2/3 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon seasoned salt

1/2 teaspoon white pepper

6 cups milk

2 cups shredded cheddar cheese

8 ounces sour cream

 1/4 cup thinly sliced green onions

10 slices bacon, crisp-cooked, drained and crumbled

  • 1. Preheat oven to 350 F. Scrub potatoes; prick with a fork. Wrap potatoes individually in foil. Bake for 55 minutes or until tender. Cool. Peel and cube potatoes.
  • 2. Meanwhile, in 4-quart Dutch oven, melt butter. Stir in garlic; cook for 1 minute. Stir in flour, salts, and pepper until smooth. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from heat. Whisk in half of the cheese until smooth. Whisk in sour cream until smooth. Stir in potatoes and onions. Heat through over low heat; do not boil. To serve, garnish with bacon, green onions, and remaining half of the cheese.