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Baked Potato Soup
by Christina Dickens
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  ***Use up the rest of the bacon from last night.

Baked Potato Soup
by Danielle Helsel
serves: 6

(2 ratings)
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  A creamy Blend of Sour Cream, Potatoes, Bacon, Green Onions, and Cheddar.
  4 Large   Baked Potatoes Peeled and Cubed
  7 Cups   Whole Milk
  1 Cup   Sour Cream
  4   Geen Onions, Chopped
  1 1/4 Cups   Shredded Chedder, or your fav. Cheese
  12 Slices   Bacon
  2/3 cup   A.P. Flour
  1/3 cup   Margarine
  1 TSP   Salt
  1 TSP   Ground Black Pepper
  1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. 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.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
  • Fall/Winter
  • Pasta/Rice/Potatoes
  • Peanut/Nut Free
  • Quick & Easy
  • Smart Budget Foods
  • Soups

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