Filed under Soups
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup flour, divided
3 cups chicken or vegetable broth
3 cups half and half
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese
1/3 cup finely diced green onions
1/3 cup sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces
Preheat the oven to 375 degrees. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle. Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. Whisk together the broth, half and half, and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Stir in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.
This soup is a big hit at my house! I always serve the green onions on the side, along with some extra cheese, sour cream, and bacon. That way the picky people don't question the green things floating in their soup. If your baking potoatoes for dinner, throw in a few extras so you can make this soup the next day. It's serious comfort food that the whole family will enjoy.
Who Dished It Up First
Adapted from Mel's Kitchen Cafe.
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