Baked Potato Soup


  • 9 baking potatoes 
  • 150 g butter 
  • 85 g all-purpose flour 
  • 1420 ml whole milk 
  • 10 g salt 
  • 2 g ground black pepper 
  • 55 g bacon bits
  • divided 4 green onions
  • chopped 285 g shredded Cheddar cheese 
  • 227.2 g sour cream



Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.