“This One’s for Bob” Baked Potato Soup

Twenty years ago, I went to a potluck, and someone brought “Baked Potato Soup.” Little did I know how much my husband would like it. It’s old-fashioned, creamy, filling, and requested year-round at my table. Odds are, you’ll like it as much as Bob.

The Recipe:

• 1 small can chicken broth (15 oz.)

• 2/3 cup butter (a stick and a third)

• 2/3 cup flour

• 7 cups milk

• 4 russet potatoes

• 4 green onions

• 12 slices of bacon, crumbled

• 21/2 cups shredded cheddar cheese

• 1 cup sour cream

• salt and pepper to taste

Step 1: Pierce potatoes with a fork and bake at 450°F until fork tender (about an hour). Peel and cube.

Step 2: Mix butter and flour together with a whisk in your soup pot over medium-low heat.

Step 3: Slowly add the chicken broth. Continue to stir.

Step 4: Add milk and whisk until the soup is thick.

Step 5: Add potatoes, green onions, crumbled bacon, cheese, sour cream, and salt and pepper.

Step 6: Simmer until you are ready to serve.