Baked Potato Soup
This baked potato soup is thick, creamy, and an excellent way to use leftover baked potatoes.
Baked potato soup is the perfect hearty, filling, stick-to-your-bones dinner for a cold winter’s night. This baked potato soup recipe will quickly become a family favorite.
Ingredients
• 12 slices bacon
• ⅔ cup butter
• ⅔ 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
• 1 teaspoon ground black pepper
Directions
Step 1
• Gather all ingredients.
Step 2
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.
Step 3
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.
Step 4
Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.
Step 5
Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.
Step 6
Enjoy!
