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It doesn’t get any more frugal than potatoes, and it doesn’t get any more comforting than potato soup. Just the thing for when winter lingers and it seems like summer will never come.
Potatoes are a great thing to stock up on when you see them on sale (especially organic!) as they last pretty well in a cool, dark place. This recipe is a great way to use up the leftovers from a baked-potato-bar-dinner (which, by the way, is a great way to feed a big family or a bunch of hungry friends). Since baking potatoes isn’t tough, you might as well bake up a whole ton for dinner and plan on using the leftover potatoes for soup. That’s what I did, and I think I enjoyed the soup more than the original dinner.
Loaded Baked Potato Soup
6 large organic Yukon Gold potatoes, baked
1/2 c butter
3 T flour
3 c milk
3/4 t salt
1/2 t black pepper
2 oz real bacon bits
4 oz sour cream – (I thought the addition of sour cream was going to be weird, but I tasted the soup before and after adding it since I was skeptical, and that little bit of tang is definitely key to the recipe.)
shredded cheddar cheese
diced green onions
- Melt butter in large, heavy pot.
- Whisk in flour and cook for 2 minutes.
- Stir in milk, and continue to stir until slightly thickened.
- Cut potatoes into bite sized pieces and add to pot with salt, pepper, and bacon.
- Cook 5 minutes, then use a potato masher to mash the chunks up a bit.
- Stir in sour cream and add more milk if needed to get the consistency you want.
- Top with lots of cheese and diced green onions.