Baked Potato Soup Without a Mention of Politics

I’ve got about 100 zillion things on my ‘To Do’ list… and unfortunately, blogging, making cookies, and going to Target were not on that list although they all have been accomplished.

Ugh.

Let’s talk productivity.

Actually, let’s not because I should stop typing and go get something done.

But first thing is first…

Baked Potato Soup
Source: Annie’s Eats¬†and For the Love of Cooking
Printable Recipe

4-5 Russet potatoes
4T butter
1/2C AP flour (divided in 1/2)
6C milk (preferably 2%)
salt (~2tsp)
pepper
3/4C sharp cheddar cheese
1/2C green onions, sliced
1/2C light sour cream
Topping Ideas: bacon (or fake bacon), cheese, green onions, sour cream, etc

Bake potatoes in an oven preheated to 400 for about 1 hour. Be sure to wash potatoes and prick with a fork prior to baking. Allow to cool enough to handle. Scoop the insides of the potato into a food processor. Process until broken into small chunks

In a large pot, melt the butter over medium heat. Add 1/4C of flour and whisk until golden brown, about 2 minutes (aka make a roux). Whisk in the milk. Then the rest of the flour. Cook until thickened and bubbling. This will take about 8 minutes. Stir in potato chunks. Salt and pepper to taste. Stir in cheese, until melted. Remove from heat. Stir in green onions and sour cream. Serve in bowls. Top with desired garnishes.

Want to make this for a quick night meal? Bake and smash the potatoes the night before … and this recipe will be lightening fast.

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