This recipe offers a delightful twist on the classic baked potato soup, featuring a rich and creamy texture with a medley of flavorful toppings.
Preheat your oven to 400°F (200°C) and bake the potatoes until tender, about 45 minutes.
Pierce the potatoes with a fork before baking to allow steam to escape.
Once the potatoes are cool enough to handle, peel and dice them into cubes.
Use a clean kitchen towel to hold the hot potatoes while peeling.
In a large saucepan, melt the butter over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Stir in the flour and cook for 1 minute, stirring constantly.
Cook the flour just enough to remove the raw taste but not too long to avoid burning.
Gradually whisk in the milk, ensuring a smooth mixture.
Warm the milk slightly before adding to prevent lumps.
Add the diced potatoes to the saucepan and heat through.
Mash some of the potatoes for a thicker consistency.
Stir in the cheese and sour cream until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Mix in the green onions and bacon, reserving some for garnish.
Save the crispiest bacon pieces for the garnish.
Serve the soup hot, garnished with reserved green onions and bacon.
Serve with a side of crusty bread for a complete meal.
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