Baked Potato Soup

Just to warn you...this soup is creamy, creamy, creamy and isn't for the faint of heart. But it sure is good! I love creamy soups and this just hits the spot when you want some good comfort food.


Baked Potato Soup
12 slices bacon
1 1/4 cups shredded cheddar cheese
2/3 cup butter
1 (8 oz.) container sour cream
2/3 cup flour
1 tsp. salt
7 cups milk
1 tsp. black pepper
4 potatoes, baked, cooled, peeled, and cubed


1. Place bacon in a large, deep skillet. Cook over medium heat and cook until browned. Drain, crumble, and set aside.
2. In a stockpot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potato. Bring to a boil, stirring frequently. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.