Baked Potato Soup
×Category: Main Course Ingredients | Type: Soups | Servings: 6 | By: Dmp
This baked potato soup is thick, creamy, and an excellent way to use leftover baked potatoes. It's a family favorite in our house when it's cold and dark outside.
Ingredients
- Slices Bacon: 12
- Butter: 2/3 Cup
- All-Purpose Flour: 2/3 Cup
- Milk: 7 Cup
- Baked Potatoes (Peeled, Cubed, Large): 4
- Green Onions (Chopped): 4
- Shredded Cheddar Cheese (Shredded): 1 1/4 Cup
- Sour Cream: 1 Cup
- Salt (Optional): 1 TSP
- Ground Black Pepper (Ground): 1 TSP
Instructions
- Gather all ingredients.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes.
- Drain bacon slices on paper towels; crumble and set aside.
- Meanwhile, melt butter in a stockpot or Dutch oven over medium heat.
- Gradually add flour, whisking until well-combined.
- Slowly pour in milk, whisking constantly until smooth and thickened.
- Add potatoes and onions and bring to a boil, stirring frequently.
- Reduce heat and simmer for 10 minutes.
- Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper.
- Continue cooking and stirring until cheese is melted.
- Note: Submitted by Sherry Haupt.
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