This baked potato soup is thick, creamy, and an excellent way to use leftover baked potatoes.
Ingredients
- bacon: 12 slices
- butter or margarine: 0.66667 cup
- all-purpose flour: 0.66667 cup
- milk: 7 cups
- large baked potatoes: 4 piece (cubed)
- green onions: 4 piece (chopped)
- cheddar cheese: 1.25 cups (shredded)
- sour cream: 1 cup
- salt: 1 tsp
- ground black pepper: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.
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Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.
