Soups On!

Cold weather, hot soup they go hand in hand.  My soup repertoire is pretty limited. Both because of what I eat, what my family eats, and where my comfort level lies.  I can make good chicken soup, pretty good Beef barely soup, but I can make a mean pot of baked potato soup.  Better then some of those big name places that tout their potato soup is the best. They haven't tried mine yet!  LOL  My photography when it comes to food needs some help, but you get the idea.  It is such a filling soup, we don't eat anything else for it.

Baked Potato Soup

4-5 baking potatoes (about 2 1/2 pounds) (I use red potatoes)

2/3 cup all purpose flour

6 cups of Whole or 2% reduced fat milk

3/4 cup reduced fat extra sharp cheddar cheese, divided

Salt and fresh cracked pepper to taste

1 cup sour cream

1/2 cup green onions, chopped

Preheat the oven to 400 degrees. Pierce the potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Set aside some skins if you want to add to the final soup; Melt butter and blend in flour with a wisk, gradually add the milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, salt and pepper, stirring until cheese melts. Turn the heat to low. Stir in the sour cream and the scallions. Cook for 10 minutes or until thoroughly heated - DO NOT BOIL.

Toppings:

6 slices of bacon or more!  Cooked and crumbled

Scallions, chopped

Cheddar cheese, shredded