Baked Potato Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon salt
- 1 cup sour cream
- 12 slices bacon
- 2/3 cup all-purpose flour
- 1 teaspoon ground black pepper
- 2/3 cup margarine
- 7 cups milk
- 4 large baked potatoes peeled and cubed
- 1 1/4 cups shredded cheddar cheese
- 4 green onions chopped
- Carbohydrate 43.9141861366284 g
- Cholesterol 106.167500033148 mg
- Fat 67.268727846556 g
- Fiber 3.78536114555033 g
- Protein 26.6853027885127 g
- Saturated Fat 25.7903194627334 g
- Serving Size 1 1 Serving (480g)
- Sodium 1183.68894545324 mg
- Sugar 40.1288249910781 g
- Trans Fat 5.45292333702857 g
- Calories 884 calories
I adore curling up with a warm bowl of soup on a chilly evening, and this baked potato soup is one of my all-time favorites. It combines the comforting flavors of baked potatoes, crispy bacon, and melted cheddar cheese, creating a rich and satisfying soup that soothes the soul.
This soup is incredibly easy to make, and it's a great way to use up leftover baked potatoes. Simply combine all of the ingredients in a large pot and simmer until the cheese is melted and the flavors have blended. You can adjust the consistency of the soup by adding more milk or water, and you can also add your favorite toppings, such as chopped green onions, sour cream, or croutons. I guarantee that this creamy and comforting soup will become a staple in your soup-loving repertoire.
Step-by-step
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt the margarine 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 frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
