Several years ago while visiting Station Square in Pittsburgh, I had lunch at a restaurant there. One of their signature appetizers was their baked potato soup. If you go there, the restaurant still exists and they still serve this delicious soup. Here is my version of that soup.
Ingredients:
4 large potatoes
12 strips bacon (reserve ½ c. for garnish)
4 green onions
2/3 c. butter
2/3 c. flour
7 c. milk
1¼ c. shredded cheddar cheese (½ c. additional for garnish)
1 c. sour cream
salt and pepper to taste
chives
Rinse potatoes under cold water and dry with a paper towel. Poke the skins with a sharp instrument. Place them on an ungreased baking sheet and put in a 400º oven and bake for 45 minutes to an hour, or until the potatoes are soft. Remove from the oven and allow to cool completely.
In a skillet, fry 12 strips of bacon. Remove from pan and drain on a paper towel. Once cooled, crumble or cut into small pieces and set aside.
Once the potatoes have cooled, slice them in half and scoop the potato out into a bowl. Discard skins. Roughly chop the potatoes into bite-sized pieces.
In a large dutch oven, melt butter and sauté green onions until tender. Add flour. Using a whisk, stir until all of the flour has been absorbed into the butter. Simmer for approximately 3-4 minutes, to eliminate the raw flour taste.
Begin slowly adding the milk. Turn heat up to medium and stir constantly until the sauce is thickened.
Add the chopped potato and slowly bring to a boil, stirring constantly.
Reduce heat and stir in the cheese, sour cream, salt and pepper, and bacon (except for the half cup reserved). Simmer for an additional 5-10 minutes before serving. If the soup is too thick for your taste, you can thin it with additional milk.
Serve in a bowl and garnish with reserved bacon, cheese and chives.
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