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This is a creamy, rich, but not too heavy baked potato soup with all the fixings! What a perfect end of winter comfort food! You could also easily lighten this soup up by using low-fat milk, reduced fat sour cream and a little less bacon. But you won’t find me doing that!
Peel and coarsely mash the baked potatoes. (I like to leave a little bit of peel for looks and texture!)
Pour the milk into a large Dutch oven. Sprinkle the flour over the milk, whisking it in as you add it, so that there are no lumps. Heat the flour/milk mixture over medium heat, whisking occasionally, until thick and bubbly.
Turn the heat to low and add the mashed potatoes, spices, salt and pepper, cheese, sour cream and bacon bits. Cook until the cheese is melted and the soup is thoroughly heated, being careful not to boil!
Serve topped with more shredded cheese and chopped green onions and bacon bits… whatever you put on top of your baked potatoes!