Carol's Baked Potato Soup

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View 1 hrs 10 mins Bake potatoes in the preheated oven until soft, about 1 hour. Let cool slightly, then scoop out the insides, reserving the skins for another use or discarding. (1 hour 10 minutes)

Recipe View 2 mins In a large skillet or Dutch oven, melt butter over medium-low heat. (2 minutes)

Recipe View 1 mins Whisk in flour to create a roux. Cook, stirring constantly, for about 1 minute until smooth. (1 minute)

Recipe View 7 mins Gradually whisk in milk, increasing heat to medium. Continue stirring until the mixture thickens, about 5-7 minutes. (7 minutes)

Recipe View 3 mins Add the scooped-out potatoes, green onions, salt, pepper, crumbled bacon, and shredded Cheddar cheese. Stir well to combine. (3 minutes)

Recipe View 15 mins Reduce heat to low and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld. (15 minutes)

Recipe View 2 mins Remove from heat and stir in sour cream until fully incorporated and the soup is creamy. (2 minutes)

Recipe View Serve immediately and garnish with extra cheese, bacon, or green onions if desired.