Baked Potato Soup
Indulge in the comforting warmth of creamy baked potato soup, a rich and velvety delight that combines the wholesome goodness of potatoes with luscious cream and cheddar cheese.
Equipment
- 1 Soup Pot
Ingredients
- ⅔ cup butter
- ⅔ cup all purpose flour
- 7 cups milk
- 4 large baked potatoes cubed
- 4 green onions diced
- 12 bacon strips cooked
- 1 ¼ cups shredded cheddar cheese
- 1 cup sour cream
- ¾ tsp salt
- ½ tsp ground pepper
Instructions
- In a large soup kettle or dutch oven, melt butter. Stir in flour; heat and stir until thickened.
- Gradually add the milk, stirring constantly until thickened.
- Add cooked potatoes and onions. Bring to a boil, stirring constantly.
- Reduce heat; simmer for 10 minutes.
- Add remaining ingredients; stir until cheese is melted. Serve immediately.
Notes
Note: If you don't have a non-stick pan make sure to constantly stir while bringing to a boil; otherwise it will burn to the bottom.
Tip: If you're making this for dinner and want to prep ahead, make the soup on the stove and immediately transfer to a crockpot setting on low/warm for the day until you're ready to eat.
Nutrition
Calories: 571kcalCarbohydrates: 39.8gProtein: 19.4gFat: 38.3gSaturated Fat: 21.8gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 8.8gCholesterol: 110.4mgSodium: 879.6mgPotassium: 938.8mgSugar: 13.1g
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