Baked Potato Soup

So my mom has been staying with us the past week, helping out with baby Brooks & spending some quality time with her grandson  – it’s been all sorts of awesome. As an added bonus my mom, who loves to cook, has been making us amazing meals every night for dinner. Totally spoiling us {I’m never letting her leave}

Last week she made this killer Baked Potato Soup and I just had to share the recipe with you! It makes for an awesome meal, we paired it with some bread for dipping and a side salad and it was a very yummy dinner {and made even yummier leftovers!} Check out the recipe – I hope you love it as much as I do!

Ingredients

• 2 1/2 pounds baking potatoes
• 2/3 cup all-purpose flour
• 6 cups milk
• 1 cup extra sharp cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 3/4 cup chopped green onions
• 6 bacon slices, cooked and crumbled

Preparation

1. Preheat oven to 400°.
2. Pierce potatoes with a fork –  bake at 400° for 1 hour or until tender, let cool. Peel potatoes and mash.
3. Place flour in a large Dutch oven, slowly add milk, stirring with a whisk until blended. Cook about 8 minutes over medium heat until thick and bubbly. Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each bowl {makes 8 servings}
5. Top each serving with additional cheese, onions, and bacon. Serve with some crusty bread & enjoy!

 recipe adapted from Cooking Light