Description

If you have air conditioning in your home, then you don't have to wait for cool weather to enjoy this fantastic soup. Make it even more special by serving it in individual bread bowls.

Ingredients

• 5 large russet potatoes
• 8 T. unsalted butter
• 3/4 c. all-purpose flour, divided
• 6 c. 2% milk
• 2 t. salt
• freshly ground black pepper, to taste
• ¾ c. shredded sharp Cheddar cheese
• ½ c. green onions, chopped
• 3/4 c. sour cream, low fat if desired
• Toppings:
• sour cream, low fat if desired
• shredded Cheddar cheese
• green onions, chopped
• bacon, crumbled

Steps

1. Preheat oven to 400 degrees. Pierce skins of potatoes with a fork, and bake for approximately 60 minutes or until done. Cool. Scoop the flesh out; set aside. Keep potatoes in small-medium sized chunks.
2. In a large Dutch oven, melt the butter. Add 1/2 cup flour to the pot; whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes.
3. Whisk in the milk and the remaining flour. Cook until thick and bubbling, about 6-8 minutes, whisking frequently. Mix in the potato chunks, salt, pepper, and then cheddar cheese; stir until the cheese is melted. Remove soup from the heat; stir in the sour cream and green onions.