Baked Potato Soup
5 Lbs Potatoes
Half Gallon of Milk(approximately) plus 1/4 C in a separate dish
8 oz Shredded Cheddar Cheese
1 Bunch Scallions Chopped
1/4 Cup Bacos
8 oz Sour Cream
3/4 C Flour
3/4 C Butter
Salt and pepper to taste
Mix-ins
1/2 lb chopped bacon(you may omit most of the butter if using bacon)
1 chopped onion.
1/4 C dehydrated onion
Potato preparation can be done a day ahead of time.
Preheat oven to 450 degrees Fahrenheit.
Scrub potatoes until clean.
Poke Holes in the potatoes so they do not explode in the oven. ( I have forgotten this step, trust me they do explode)
Bake potatoes until soft when you pinch them, be gentile, the are very hot.
Remove from oven and allow to cool.
When you are ready to make the soup...
Chop into 1/2" cubes, set aside.
In large stockpot/dutch oven, over medium heat, melt butter and whisk in flour. Remove all lumps.
Add any mix-ins(except bacon, that should be added before the butter/flour) at this point, don't over cook them, once they start to brown get ready to add the milk. You may need more or less than listed this is an approximation. Use your judgment
Allow this to cook for 5-10 minutes or until mix-ins begin to brown. Do not stick your finger in the mix to taste it, is is boiling oil, it will burn you( again trust me on this one).
Once things have cooked for a bit and are browned slightly, don't brown the flour too much or it will not thicken enough, add the milk. Whisk frequently during the addition of the milk, it will result in a much creamier soup. Do not allow this to boil.
Continue whisking the soup until it starts to thicken, about 5 minutes.
Once the mixture has thickened, prepare the sour cream and 1/4 C milk, mix thoroughly until smooth and pourable.
Add to soup, stir until incorporated.
Begin adding handfuls of cheese whisk until incorporated. Resist the urge to add it all at once, you will end up with a burnt cheese crust on the bottom of the pan. not a delicious option.
Once the cheese is fully incorporated, add the potatoes and allow them to heat up.
Add the scallions and bacos if using.
Serve promptly with a crusty bread of crackers of your choice.
Refrigerate leftovers, they microwave nicely.