Baked Potato Soup Recipe

How to make it

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• Potatoes - peal and dice to med size pieces (about 1/2 inch- ish)
• In a large pot, fill about 1/2 way with water and 1 T salt.
• Bring to a boil.
• Add diced potatoes. Cook 20 min on med heat
• Check for doneness.
• Fry up 1 package of thick cut bacon.
• I usualy take kitchen sissors and cut up the bacon.
• into small pieces. Start in a cold pan, and turn on the heat. Cook until crispy, and drain well on paper towels.. set aside.
• Prepare the following in a large skillet on med heat.
• 1/4 cup butter
• 1 diced onion (sweet onion's work great)
• 1 1/ 2 cups diced celery
• Cook for about 15 min (sweat the veggies) stir to avoid burning.
• Drain potatoes, and return to the same large pot.
• Add
• 1/2 gallon of whole milk, less 2 cups (reserve)
• 1 cup sour cream (any kind will do!)
• 1 can evap milk
• 2 tsp pepper
• 1 tsp salt
• 1/2 tsp oregano
• 1 T sugar
• Stir together. Add veggies and bacon.
• With the 2 cups of milk in reserve, add 1/2 cup flour.
• Mix cold milk and flour well, until there are no more lumps.
• Add slowly to the soup mixture, and still constantly on med heat for about 10 min or unti it gets thick.
• If you like thin soup..add more milk. Thicker soup..add more milk/flour.
• This soup thickens as it cools... Salt more if needed.
• Simmer on low for 20 min or so.
• This soup is best served the next day, as the potatoes absorb the flavor.
• I serve with a dolop of sour cream and a sprinkle of shreadded cheese in the middle.
• This is a crowd pleaser!