Creamy Baked Potato Soup
This potato soup recipe is a keeper, trust me on that. It’s great as an entrée served with a salad and crusty bread, as the opener for an elegant dinner party, and just about any other use in between. Even the kids will love it.
Servings: 12
Calories: 736kcal
Cost: Varies
Ingredients
- 8 med Russet potatoes because they're best for baking!
- 1 lb bacon cooked, crumbled, divided
- 1 bunch green onions
- ⅔ cup butter
- ⅔ cup all-purpose flour
- 1 tspn salt
- ½ tspn ground black pepper
- 6 cups milk
- 1 ½ cups cheddar cheese, grated; divided
- 8 oz sour cream
Instructions
- Preheat the oven to 400° F.
- Wash and dry potatoes. Wrap each in aluminum foil. Bake in the oven for approximately 1 hour. Remove and let cool.
- Fry bacon until crisp, drain, and crumble. Set aside.
- Slice the white part of the onions thinly to about halfway down. Set aside.
- Peel skins from potatoes and mash with a fork, leaving some chunks. Set aside.
- Melt butter in large soup pot. Gradually add flour, salt and pepper, stirring constantly—Cook for about 1 minute.
- Gradually add milk, constantly stirring until cream base thickens. Add more milk if a thinner soup is desired.
- Add potatoes, half of the crumbled bacon, diced green onions and one cup of the shredded cheese. Mix well.
- Stir in sour cream.
- Pour soup into bowls and top each with remaining bacon, green onions and cheese. Salt and pepper to taste.
Nutrition
Serving: 1Cup | Calories: 736kcal | Carbohydrates: 38g | Protein: 12g | Fat: 60g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 103mg | Sodium: 322mg | Potassium: 826mg | Fiber: 2g | Sugar: 8g | Vitamin A: 794IU | Vitamin C: 9mg | Calcium: 293mg | Iron: 2mg