Easy and Creamy Potato Soup
This easy baked potato soup is creamy and delicious for any time of year! Serve with warm bread for a perfect pairing.
Servings 18 cups
Ingredients
- 1 cup butter
- 1 cup all-purpose flour (120g)
- 1 gallon milk of your choice (non-dairy milk works perfectly for this recipe as well!)
- 3 pounds cooked and cooled potatoes - Cut into cubes
- 1/2 pound cooked and chopped bacon
- 1 lb grated cheese of your choice I use a sharp raw cheddar cheese
- salt and pepper to taste
Optional
- 1/2 cup chopped green onions
- 1 cup sour cream
Instructions
- Over medium-low heat, melt butter in large soup pan.
- Reduce heat to low and add flour. Mix until smooth.
- Add milk 1/2 a cup at a time. Mix thoroughly after each addition of milk, making sure that mix is completely smooth before adding more milk.
- Once mix reaches a "soupy" consistency, add remaining milk and stir briefly.
- Allow to cook over low heat for 15 minutes until it starts to thicken, stirring occasionally to prevent burning.
- Add remaining ingredients and cook for an additional 15 minutes or until thickened to your desired texture.
Notes
This soup is even better the next day, so if you are able, make it one day in advance.
If the soup become TOO thick, you can add more milk a little at a time until it is the right texture again.