Baked Potato Soup

It is that time of year when most of us crave hearty, rich soups and stews. Several years back, I bought a cookbook with over 500 recipes for soups, chilis, stews and chowders. This morning, I handed the book to my husband and told him to choose which recipe he would like me to try for dinner tonight. He chose two and let me decide. He truly is a meat and potatoes type of guy and this Baked Potato Soup is thick, creamy and incredibly filling, perfect for a chilly night when the snow is falling.

Baked Potato Soup

2/3 cup butter
2/3 cup all purpose flour
7 cups milk (I used whole milk for a richer taste)
4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)
6 green onions, sliced
12 bacon strips, cooked and crumbled
1-1/4 cups shredded sharp cheddar cheese
1 cup (8oz) sour cream
3/4 tsp salt
1/2 tsp pepper

In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions.

Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yield 8-10 servings (2-1/2 quarts)