This baked potato soup recipe tastes just like a loaded baked potato but in soup form! Bowls of the cozy soup are served with sprinkles of cheddar cheese and smoky bacon.

Ingredients

• 4 large baking potatoes (about 12 ounces each)
• 2/3 cup butter, cubed
• 2/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 6 cups 2% milk
• 1 cup sour cream
• 1/4 cup thinly sliced green onions
• 1 cup shredded cheddar cheese
• 10 bacon strips, cooked and crumbled

Directions

1. Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely.
2. Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through.
3. Remove from heat; stir in sour cream and green onion. Top servings with cheese and bacon.