This soup is like eating a loaded baked potato from a soup bowel. It leads itself well to modifying and no matter how you make it your dinner table will have a hearty warming meal on it whenever it you make it.
Ingredients
4 large baking potatoes
10 strips of peppered bacon
⅔ cup butter
⅔ cup all-purpose flour
1 medium onion, chopped
7 cups milk
1 cup cheese, shredded (cheddar or pepper jack or whatever you like!)
8 ounces sour cream
¾ teaspoon seasoned salt
Instructions
Bake potatoes; cool, peel, and cut up.
While potatoes are baking, fry bacon. Cool and crumble.
In a large soup pot, melt butter.
Add flour and chopped onion.
Once butter/flour/onion mixture thickens and bubbles, add the milk, cheese, sour cream, potatoes, and seasoned salt.
Simmer for 10 minutes.
Stir in crumbled bacon.
Serve immediately.
Note: If you use regular bacon, add ½ teaspoon of coarse ground pepper. Or, add some coarse ground pepper even if you do use peppered bacon. As much as I love this soup, this soup loves pepper!
Recipe by Rural North Carolina at https://wokokon.com/baked-potato-soup-by-suzanne-mcminn/