Baked Potato Soup

This is one of those classic soups that I crave every fall. The first time I had it was at my husband's family Christmas party. They have every family brings a soup or bread and we eat to our heart's content. There's always plenty of creamy, rich soups those nights and his sister, Jen, brought this awesomeness one year. If you want to make it extra decadent, instead of all milk, do half milk, half cream. Ooooh, baby.

Let's Get Started!

Ingredients:

• 12 slices of bacon, cooked and crumbled

• 2/3 c. butter or margarine

• 2/3 c. flour

• 7 cups milk (or 3.5 c. milk and 3.5 c. cream)

• 4 large baked potatoes (if you don't have already cooked potatoes, just microwave them)

• 4 green onions

• 1 1/4 c. sharp cheddar cheese

• 1 c. sour cream

• 1 tsp. salt

• 1 tsp. black pepper

Directions:

1. Peel and cube cooked potatoes and set aside

2. Chopped green onions and set aside.

3. In a large pot, melt butter on medium-high heat.

4. Add flour and whisk together until smooth.

5. Gradually stir in milk, salt, and pepper, whisking constantly until thick.

6. With a spoon, stir in cubed potatoes and chopped green onions.

7. Bring to a boil, stirring frequently.

8. Reduce heat and let simmer for 10 mins.

9. Add cheese, sour cream, bacon. Stir until cheese is melted.

10. Reduce heat to low and keep warm until you serve.