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Baked Potato Soup

Course Main Course, Soup
Cuisine American
Servings 8

Ingredients
  

  • 2/3 cup butter
  • 2/3 cup all-purpose flour
  • 7 cups milk
  • 4 large baking potatoes, baked, peeled and cubed (about 4 cups)
  • 4 green onions, sliced, plus more for garnish
  • 12 strips bacon, cooked and crumbled
  • 1 1/4 cups shredded cheddar cheese
  • 1 cup sour cream
  • 3/4 tsp salt, plus more for seasoning
  • 1/2 tsp black pepper, plus more for seasoning

Instructions
 

  • Melt the butter in a large soup pot or Dutch oven.
  • Stir the flour with the butter mixing until smooth.
  • Pour the milk into the pot and stir until thick, about 10 minutes.
  • Add the potatoes and onions to the pot and bring to a boil.
  • Lower to a simmer and cook for 10 minutes or until potatoes are tender.
  • Stir in the cheese, sour cream, bacon, salt and pepper until cheese is melted and combined.
  • Garnish with additional bacon, sour cream and green onion if desired. Serve