Country Baked Potato Soup This is real comfort food, not diet food! The flavors of the creamy sauce with the baked potatoes are married together so well that it's hard to put down. I prefer to put the crumbled bacon and cheese on top of the soup because it adds another layer of flavor, but you like yours combined, it may be done that way also. Permalink: http://www.bigoven.com/recipe161188 Share your rating or photo! Please visit www.bigoven.com and type 161188 into the search box. Yield: 10 Servings Main Ingredient: Potato Cuisine: American Tags: Main Dish, Soup, Comfort Food, American, Potato, Dinner, Lunch, Winter 4 large Russett Baking Potato's 8 cups Milk 2/3 cup Butter 1 cup Sour Cream 1/2 cup All-Purpose Flour 1/4 cup thinly sliced green onions 2 teaspoons Salt 1/2 pound Bacon cooked and crumbled 1 tablespoon White Pepper 1 cup shredded cheese for topping Instructions Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. You want it to be chunky, but some will break up. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir, and it will thicken right up. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon and cheese, and get ready to say WOW!.