Baked Potato Soup

Panera used to have really good Baked Potato Soup, but I don't think they have it anymore...or they don't have it when we're there.  Either way, we miss it, so when I found a recipe for Baked Potato Soup, I knew we had to try it.

It's not a match to Panera's, but it's pretty dang good.  In fact, it might be better than Panera's version.  Take that, Panera!

Baked Potato Soup

Ingredients:

Russet potatoes (I used 8 small/medium sized ones)

4 tbsp. butter

1/2 C flour, divided

6 C milk (original recipe calls for 2% - I only had skim and whole, so I used 3 C skim and 3 C whole...it worked out well)

2 tsp. salt

Black pepper, to taste

3/4 C sharp cheddar cheese

1/2 C green onions, chopped (or more, if you like green onions, like we do)

1/2 C low fat sour cream

For topping:

Crumbled bacon

Green onions

Sour cream

Shredded cheddar

Assembly:

Preheat your oven to 400 degrees.  Scrub the potatoes & prick them several times with a fork.  Place potatoes on baking sheet and bake for one hour.  Remove them from the oven and let them sit until you can handle them; scoop out insides into a bowl.  (I left part of the skins on, which is why I washed the potatoes, but you can discard the skins if you want.)  Break up the potatoes until they are in small chunks (I used a fork.  It was fun.  You could also use a food processor, if you have one).

In a large stock pot, melt the butter.  Add 1/4 C of the flour and whisk into the butter.  Whisk consistently until the butter/flour mixture is a golden brown.  Whisk in the milk and the rest of the flour.  Cook until thick and bubbly.  Mix in the potato chunks, salt, pepper and cheese.  Stir until the cheese is melted.  Remove from heat, add the green onions and sour cream.

Top with sour cream, green onions, crumbled bacon & shredded cheddar cheese.  Serve immediately.

This will make a ton, so you'll have leftovers, but they won't last long.  At least not around me.