Baked Potato Soup

Print Recipe
Chef Marie Nightingale, Saltscapes


12 slices bacon
4 large potatoes, unpeeled, scrubbed
2/3 cup (150 mL) butter
2/3 cup (150 mL) all-purpose flour
6 cups (1.5 L) milk
Salt and pepper to taste
4 green onions, chopped
1 1/4 cups (300 mL) shredded cheddar cheese
8 ounces (250 g) sour cream


Cook bacon until crisp; crumble and set aside.

Scrub potatoes and prick several times with a fork. Place on a baking sheet and bake, in a preheated 400°F (200°C) oven, for 1 hour or until tender. When cool enough to handle, cut potatoes into 3/4 inch (2 cm) cubes.

Meanwhile, melt butter in a large, heavy-bottomed saucepan over low heat. Add flour and cook, stirring, for a minute or two. Gradually add milk, stirring constantly until mixture is smooth and thickened. Add potato cubes and season to taste with salt and pepper. Stir in 2 tablespoons (30 mL) of chopped green onions, 1/2 cup (125 mL) of bacon, and 1 cup (250 mL) cheese. Heat thoroughly. Stir in sour cream.

Serve garnished with remaining green onions, bacon and cheese. Makes 8 servings.
Print Recipe