Baked Potato Soup
This baked potato soup is rich and creamy, and it’s a great way to use up leftover baked potatoes. It’s a favorite in our home, especially on cold, nights outside.
Nutrition per serving
Ingredients
1 serving
- 12 slices bacon
- ¼ cup butter
- ¼ cup all-purpose flour
- 7 cups milk
- 4 large baked potatoes, peeled and cubed
- 4 green onions, chopped
- 1 ¼ cups shredded Cheddar cheese
- 1 cup sour cream
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper
Instructions
- 1
Collect and prepare all the ingredients.
- 2
Put the bacon in a large pan and cook over medium-high heat. Turn it from time to time until it becomes evenly brown, about 8 to 10 minutes. Place the cooked bacon on paper towels to remove extra oil, then crumble it and keep aside.
- 3
At the same time, melt butter in a large pot or Dutch oven over medium heat. Slowly add the flour while whisking so it mixes well. Pour in the milk little by little, whisking continuously until the mixture becomes smooth and thick.
- 4
Add the potatoes and onions, then bring everything to a boil while stirring often. Lower the heat and let it cook gently for about 10 minutes.
- 5
Add the crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Keep stirring and cooking until the cheese is fully melted. Serve and enjoy.