Baked Potato Soup

Baked Potato Soup

12 slices bacon
⅔ cup butter
⅔ cup all-purpose flour
7 cups milk
4 large Russet potatoes, baked or microwaved,
peeled and cubed
4 green onions, chopped
1¼ cups shredded cheddar cheese
1 cup sour cream
½ tsp salt (or to taste)
¼ tsp ground black pepper

Cook bacon over medium heat. Drain, crumble and set aside.
In a large pot, melt the butter over medium heat.

Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring often.

Reduce heat and simmer 10 minutes. Add bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently until cheese is melted.

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