The key is to not cook this soup too long after adding the sour cream and cheese. The first time I made this the soup boiled a little too long and it lost some of it’s creaminess. I tried again, and didn’t cook it as long, and was rewarded with a delicious bowl of soup. I prefer my potato chunks to be pretty close to mashed potatoes, so it’s important to cook them at least an hour. I must have had big potatoes, because I ended up adding a little more milk to the soup once I stirred in the potatoes. I sauteed 1/2 of a chopped onion in the butter before adding in the flour, and threw some chopped potato skins in with the mashed potatoes/potato chunks. Some other recipes include chicken broth, garlic, and herbs, so that might be interesting to try some other time.
Baked Potato Soup
4-5 russet potatoes
4 tbsp. unsalted butter
½ cup all-purpose flour, divided
6 cups 2% milk
2 tsp. salt
Freshly ground black pepper, to taste
¾ cup shredded sharp cheddar cheese
½ cup green onions, chopped
1/3-½ cup light sour cream
Shredded cheddar cheese
Chopped green onions
Preheat the oven to 400° F. Prick the potatoes with the tines of a fork. Place the potatoes on a baking sheet and bake for 1 hour. Remove from the oven and let sit until cool enough to handle. Scoop the insides of the potatoes into food processor, discarding the peels. Pulse until the pieces are broken into small chunks.
In a large stockpot or Dutch oven, melt the butter. Add ¼ cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes. Mix in the potato chunks. Whisk in the salt, pepper, and cheddar cheese and stir until the cheese is melted. Remove from the heat, stir in the green onions and sour cream.
Serve immediately. Garnish with sour cream, cheddar cheese, green onions and bacon as desired.