Baked Potato Soup.

It was a perfectly crisp day yesterday & I had a craving for soup. 

When I found this recipe, I knew I would like it. Potatoes, bacon, cheese? Yes, please. Plus, the recipe reminded me of a potato cheese soup my mom makes, but much easier (sorry, mom!), so in addition to sounding good, it had a nostalgic quality, too. I bookmarked it for future reference.

It really was super easy and came together in a snap. And the results? It tasted great, totally filled us up, and warmed us from the inside out. All requirements for a great bowl of soup, I think. Plus, I love any recipe that I don't have to go to the grocery store for!

Baked Potato Soup

slightly adapted from goodLife{eats}

2 baking potatoes

1 Tbsp butter
1/3 cup all-purpose flour
3 cups milk, plus more, if desired
2 ounces shredded cheddar cheese, plus extra for garnish

1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup sour cream
5 slices center cut bacon, cooked and crumbled

Preheat oven to 400°.

Pierce potatoes with a fork and bake for 1 hour or until tender. Let cool. Peel potatoes, discard skins, and coarsely mash.

Melt butter in a large dutch oven or stock pot. Add flour, whisking to combine with the butter. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add potatoes, cheese, salt, pepper, and paprika, stirring until cheese melts. Remove from heat.

Stir in sour cream and any additional milk to reach desired consistency (I used about 1/3 C). Cook over low heat until thoroughly heated (do not boil). Add additional salt and pepper if desired. 

Sprinkle each serving with cheese & bacon.

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The original recipe calls for 2% milk & reduced fat sour cream; I used skim milk & fat free sour cream, since that is what I had in my refrigerator. I also halved the recipe, since I cook for two.