Baked Potato Soup

This creamy baked potato soup with crispy bacon bits and shredded Cheddar is a delicious way to use leftover baked potatoes to feed a hungry family!

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

Ingredients

• 1 teaspoon salt
• 1 cup sour cream
• 1 teaspoon ground black pepper
• 12 slices bacon
• 7 cups milk
• 4 large baked potatoes, peeled and cubed
• 4 green onions, chopped
• 0.66666668653488 cup all-purpose flour
• 1.25 cups shredded Cheddar cheese
• 0.66666668653488 cup butter or margarine

Recipe Instructions

Step 1

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

Step 2

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside.

Step 3

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

Step 4

Meanwhile, melt butter 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.