Baked Potato Soup

The internet is full of baked potato soup recipes, but none of the ones that I've tried have been quite what I've been looking for.   So, I've taken matters into my own hands and have merged several recipes into one that I am really happy with.  I hope you enjoy this recipe as much as we do.

When you cook this recipe, you'll end up with more than a dozen left-over potato skins, so I recommend using them to make our loaded potato skin recipe while you're cooking the soup.

Ingredients

• 8 Idaho potatoes
• 4 cups half & half
• 3 cups milk
• 1 cup sour cream
• 8-10 thick slices of bacon
• 1 cup of green onion tops
• 1 cup shredded cheese
• Salt & pepper to taste
• Bowl of olive oil
• 1 stick of butter
• 2/3 cup flour

Preheat oven to 400°.   Wash potatoes and poke 3 to 4 holes in each with a fork.  Paint each potato with a light coat of olive oil, then sprinkle kosher salt over the skins.  Be sure the entire potato gets both oil and salt.   Bake for 1.5 hours (do not wrap potatoes in foil).  Note that you'll want to put a sheet of aluminum foil under the potatoes to catch any drippings.   Remove from heat and allow to cool to touch.

Cook the bacon to your desired level of crispness.  Reserve grease, and when the bacon has cooled break into small pieces.   In a large nonstick pot, melt the butter, then stir in the flour, making a paste.  Add all of the half & half and the milk.  Stir frequently over medium heat. 

Cut the potatoes in half lengthwise, then scoop out most of the "meat" of each potato.  Cut into 1" pieces and add to soup.  Reserve the skins for the loaded potato skin recipe or discard.  Cut green onion tops into small rings.

Add crumbled bacon, onion tops, sour cream, kosher salt, pepper, and 2-4 tablespoons of bacon grease to the soup.   Also add the cup of shredded cheese.  Cook for 15 minutes.   In bowls, top with an additional pinch of cheese and a sprinkling of paprika for garnish.  Serve very hot.