Ingredients for Baked Potato Soup
- 5 1/4 C. chicken broth
- 5 T. instant potato flakes
- 1/2 C. butter
- 1/2 C. flour
- 3 1/2 C. milk
- 1 clove garlic, minced
- 1/4 t. white pepper
- 1/4 t. sugar
- salt and pepper to taste
- about 2 lbs. baked potatoes with skin, cooled and cubed
- 1/4 C. chopped green onions
- 1/2 C. grated cheddar cheese
- 1/2 C. crisply cooked, crumbled bacon
- Sour cream
Add potato flakes to chicken broth and mix thoroughly.
In a large saucepan or Dutch oven, melt butter over medium heat. Add the flour and stir to form a roux. Cook the roux over medium high heat until the mixture turns light brown, stirring constantly. (Do NOT skip this step! The browned roux adds lots of great flavor.)
Add the milk, stirring constantly with a whisk. Cook until thickened and bubbly, stirring constantly. Add the potato flake and broth mixture, garlic, white pepper, sugar and salt to taste. Turn down heat and simmer for 20 minutes, stirring occasionally.
Gently add the cubed baked potatoes and stir gently. For best flavor, turn off heat and let sit for 30 minutes.
Reheat, ladle into bowls and garnish with green onions, cheddar cheese, bacon and sour cream.
Makes 6 – 8 servings.