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.
Prep Time30 minutes mins
Baking potatoes1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Soup
Cuisine: American
Servings: 12
Calories: 736kcal
Cost: Varies
- 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
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.
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