This creamy baked potato soup is so versatile, it can be modified to suit any taste or preference. Try different types of cheese, modify the amount of spice; anything you choose to make this recipe unique and turn it into your own family favorite!
Baked Potato Soup
Yield: approx. 10 servings
4 white potatoes
⅓ cup flour
⅓ cup butter
3 cups milk
½ cup sour cream
1 cup Colby or Monterrey Jack shredded cheese (or combine ½ cup of both cheeses)
1½ tsp garlic powder
1½ tsp red pepper flakes
1½ tsp pepper (to taste)
6 pieces of bacon, crumbled
Bring a large pot of water to a boil.
Peel potatoes and cut into smaller pieces, place in pot and boil until soft. Drain, mash, and set aside.
In a separate large pot, mix together flour and butter.
Slowly add milk to the pot, and whisk until it starts to thicken.
Once thickened, add potatoes, sour cream, cheese, and seasonings, and bring to a boil.
Let boil for two minutes, stirring continuously. Set temperature to low and let simmer for 10 minutes.
Add crumbled bacon right before serving. Top with cheese and bacon.