Recipe For Baked Potato Soup. Stir in potatoes and onions. Gradually whisk in the milk and cook over medium heat stirring constantly.
Add the potatoes and broth and bring to a boil. Remove the rind then purée the soup until smooth with a stick blender or in a liquidiser. Place bacon lardons in a large thick bottomed dutch oven about 5.
Gradually stir in milk whisking constantly until thickened.
Mix in bacon cheese sour cream salt and pepper. Reduce the heat to medium low to maintain a simmer. Cut the potatoes skin and all into 2cm chunks. Place on a foil lined baking sheet and bake at 400 f for 1 hour or until easily cut through with a knife.