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.
⏱️ Recipe Details
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Servings: 6
📝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, or to taste
- 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.
Step 3
Drain bacon slices on paper towels; crumble and set aside.
Step 4
Meanwhile, melt butter in a stockpot or Dutch oven over medium heat.
Step 5
Gradually add flour, whisking until well-combined.
Step 6
Slowly pour in milk, whisking constantly until smooth and thickened.
Step 7
Add potatoes and onions and bring to a boil, stirring frequently.
Step 8
Reduce heat and simmer for 10 minutes.
Step 9
Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper.
Step 10
Continue cooking and stirring until cheese is melted.
Step 11
Enjoy!
🥗 Nutrition Facts
Calories: 748
Total Carbohydrate: 50g
Dietary Fiber: 2g
Total Sugars: 16g
Protein: 27g
Total Fat: 49g
Saturated Fat: 20g
Cholesterol: 85mg
Vitamin C: 16mg
Sodium: 1335mg
Calcium: 573mg
Iron: 2mg
Potassium: 1073mg
