It doesn’t matter if it’s 102 in July, my kids will always ask for baked potato soup. They are obsessed with this rich, creamy soup, which is perfect for a chilly day. I make them wait until fall to start serving it, but might give in on a rainy day during warmer months. I wish this soup was food safe for home canning, because I would line my shelves with the stuff for quick lunches.
Besides baked potato soup, my kids love broccoli cheese soup, and tomato soup. Taco soup is another winner, but I have yet to blog about that one. With my weekly menus, I was doing one dinner salad a week, and one main dish soup a week. I’d like to get back to that. One of my favorites is my cheese steak dinner salad. You really don’t miss the roll!
One might look at the pound of bacon in this recipe, and want to scale back, but that just causes fighting at the dinner table, every time. I tried serving less, and I just had to get real about the competition in regards to bacon. For the cheese, you really need sharp cheese, otherwise the flavor just won’t be there. You need something sharp enough to cut through the richness of the soup. The textures the toppings provide make this extra delicious, so be generous!
This one is not just a kid pleaser, but a kid teaser, when you make them wait for baked potato soup at just the right moment.
Baked Potato Soup
2 1/2 pounds baking potatoes
6 cups whole milk
2/3 cup of flour
2 cups sharp or extra sharp shredded cheese, divided
1 cup sour cream
2 teaspoons of salt, or to taste
pepper to taste
2/3 cup of chopped green onion
1 pound of cooked bacon, crumbled
Pre-heat oven to 400. Wash potatoes and prick with a fork a few times. Bake on cookie sheet until done. Cooking time will vary depending on potato size. Typically this will take 45 minutes to an hour.
After potatoes are cooked, slice open and let cool enough to handle. Scoop out potato from shell. Break up potato, while still leaving some small chunks.
Place flour in a Dutch oven, and slowly whisk milk into flour. Cook on medium, stirring occasionally. Cook until thickened.
Add potatoes and 1 1/2 cups of cheese. Stir until cheese is melted. Take off heat and add sour cream. You can also add some of the green onions, but with kids, it might be best to leave those for a topping.
Serve soup, and top with remaining cheese, onions, and lots of bacon!