Serves: 8
Total Calories: 274
Mix butter and flour in skillet on medium-high heat. Stir constantly. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat (do not let boil) while preparing potatoes. Peel and cut up potatoes; add to milk mixture. Blend in sour cream, and salt and pepper to taste. Serve immediately.
Editor’s Extra: I like to mash some of the potatoes, too, at the cut-up stage. If you overly bake them, they’re going to be pretty much mashed anyway.
This Baked Potato Soup recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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