Baked Potato Soup

This baked potato soup is made with cubes of baked potato, crumbled bacon, Cheddar cheese, and sour cream in a milk soup base, thickened with a roux.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 748 Calories

Ingredients

• 1 teaspoon salt
• 1 cup sour cream
• ⅔ cup all-purpose flour
• 1 teaspoon ground black pepper
• 12 slices bacon
• ⅔ cup margarine
• 7 cups milk
• 4 large baked potatoes, peeled and cubed
• 4 green onions, chopped
• 1 ¼ cups shredded Cheddar cheese

Recipe Instructions

Step 1

Place bacon in a large, deep skillet over medium heat, and cook until crisp and browned, 7 to 9 minutes. Remove with a slotted spoon and drain on paper towels. Crumble bacon and set aside.

Step 2

At the same time, melt margarine in a stockpot or Dutch oven over medium heat. Gradually add flour, whisking until well-combined. Slowly pour in milk, whisking constantly until smooth and thickened.

Step 3

Add potatoes and onions. Bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.

Step 4

Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.