Baked Potato Soup with Cheddar and Bacon

If you’re baking potatoes to go with a meal, bake a few extra so you have them on hand to make this soup (see my previous post for Baked Potatoes with Chipotle Butter). Although we enjoy soup year-round, it is exciting that fall is here and we have had some really good “soup” days (stormy, cooler days). This soup is very fast to put together and we all loved it.

3 tablespoons butter (I used 4 tablespoons)
3 tablespoons all-purpose flour (I used 4 tablespoons)
5 cups milk, heated (I heated mine in the microwave)
3 reserved baked potatoes, peeled and cubed (about 3 cups)
4 scallions, chopped (green and white parts)
¾ cup shredded cheddar cheese
½ cup sour cream
4 slices bacon, cooked until crisp and crumbled
Salt and freshly ground black pepper

Melt the butter in a large saucepan over medium-high heat. Whisk in the flour, ½ teaspoon salt, and ¼ teaspoon pepper and cook for 2 to 3 minutes, until the mixture is blended and smooth. Whisk in the milk until blended. Stir in the potatoes and scallions and bring to a simmer, stirring frequently. Simmer for 5 minutes (soup should thicken).

Reduce the heat to low (or remove from the heat) and add the cheese, sour cream, and bacon. Simmer for 1 to 2 minutes, until the cheese melts. Season to taste with additional salt and pepper.