Baked Potato Soup

I was thinking this is almost more like Twice Baked Potato Chowder! It's so thick and rich, it really ends up being like twice baked potato filling!

This is my mom's recipe. The base is very basic, so when we make it, we serve it with a bunch of dump-ins so people can make it to their liking. Here is the base recipe:

2/3 cup butter
2/3 cup flour
6 cups of whole milk
5 lbs of baked potatoes
12 oz sour cream
4 oz of grated cheese
a handful of bacon bits (I omit.)
Salt and Pepper to taste (It takes a lot.)

You start by making a rue (browning the butter and flour together, so the flour cooks.) Add 6 cups of milk Then, scrape the potatoes out of the skin in to your stock pot. The soup will immediately thicken from the potato starch. Next, you stir in the sour cream and cheese and salt and pepper to taste, and you're good to go! (The recipe is very flexible. If the soup is too thick for you, add less potatoes or more milk. If you want more sour cream and cheese, go for it! The cheese will also make it very thick though.)

Then, I always serve with an extra bowl of grated cheese, sour cream, bacon and green onions. That way everyone can season exactly how they like it. I just like mine with tons of cheese (see above!)

The soup it's self is super hearty and filling. People always really like it -- especially a carb lover like me! It reheats really well and freezes beautifully. Enjoy!