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Baked Potato Soup I

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A rich and hearty baked potato soup combining the delicious taste of baked potatoes with smoky bacon, fresh green onions, melted cheddar cheese, and a creamy soup base. Perfect for lunch or dinner with leftovers that last through the week.

Ingredients

Scale
  • 4 large baking potatoes
  • 6 slices bacon
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Prick potatoes with a fork and bake directly on oven rack until tender, about 1 hour. Cool slightly, then peel and mash.
  3. Cook bacon in a large pot over medium heat until crisp. Remove bacon, crumble, and set aside. Drain all but 1 tablespoon bacon fat.
  4. Add chopped onion to the pot and cook until tender, about 5 minutes.
  5. Stir in butter until melted. Blend in flour and cook, stirring constantly, until mixture is bubbly and golden, about 2 minutes.
  6. Gradually whisk in chicken broth and milk. Bring to a boil, stirring constantly, then reduce heat and simmer until thickened, about 5 minutes.
  7. Stir in mashed potatoes, cheddar cheese, sour cream, and half of the green onions. Season with salt and pepper.
  8. Cook until heated through and cheese is melted, about 5 minutes.
  9. Serve topped with crumbled bacon and remaining green onions.

Notes

For a thicker soup, use less broth or add more potatoes. You can substitute half-and-half for milk for a richer texture. Leftovers reheat well and flavors deepen after a day.

Nutrition

Find it online: https://www.rapidrecipes.blog/delicious-loaded-potato-soup-recipes/