Shannon’s Baked Potato Soup (freezes nicely)

Today I am excited to share one of my most favorite soup recipes – Shannon’s Baked Potato Soup.  First let me explain where I got this recipe since this is not my recipe.  Several years ago I belonged to an online community at a site called Lifetime Moments – it was a great online community for scrapbooking and crafts.  We shared other things though – like recipes.

The community has since closed down and I have been craving this soup forever.  I wanted to contact Shannon for her soup recipe but since the community had closed down I had no way to find her or the recipe.Well over the weekend I took some time to declutter one of the drawers in my filing cabinet.  I am super excited to say that I found the recipe!  In fact I was so excited that I made it the same day.

Baked potato Soup Recipe

Reasons why I love this soup:

• It is delicious
• You can customize it a bit with what you like
• Perfect when I have leftover ham from Easter or Christmas – I just add in some ham along with the bacon.
• It freezes really well to be reheated later

If you know ShannonM from Lifetime Moments let her know I love her soup!  Also one of the main reasons I am going to share the recipe here is because I am afraid I might lose it again – so it can be safe here on my blog 🙂  I think one reason I love it is because I find it so easy to make and it can be frozen and reheated for later. Here is Shannon’s recipes (my notes are in red)

Shannon’s Baked Potato Soup
4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped (we love onions here so I just chop up the whole bunch)
1 pound bacon, fried and crumbled (I precut the bacon so once it is cooked it is already in small pieces)
2 cups shredded cheddar cheese
1 cup sour cream (optional) (we don’t love sour cream here so skip this one)
Several slices Velveeta cheese
I sometimes add ham when I have extra from Christmas or Easter
I reserve some of the green onion, bacon and cheddar cheese to garnish the soup right before serving.

Wash, stab, and wrap potatoes in cling wrap.  Cook in microwave on high for 10 minutes or until soft (or use already baked potatoes.) Peal potatoes and cut into pulp. Set aside in small bowl. Depending on what you like you cut mush most of the potatoes into a pulp or leave it a bit chunky.  I mush most of mine up and keep a few chunks of potatoes.

Melt butter in large pot.  Add flour, I like to cook the butter and flour just a teeny bit together so the soup doesn’t taste like flour. gradually stir in milk. Adding the milk slowly helps to make sure there are no lumps from the flour/butter mixture. Continue to stir until smooth, thickened and bubbly.  Stir in potato pulp, salt, pepper, onions, bacon and cheese.  Cook until heated.  Add slices of Velveeta cheese to make soup extra cheesy and creamy. Stir in sour cream (we don’t add sour cream to ours).

Transfer to a slow cooker set on low or serve straight from the pot.  Soup freezes well. I always make this soup up and freeze half – it does freeze great!

Do you like Baked Potato Soup?  You will have to give this one a try and let me know if you like it.

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