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Baked Potato Soup

This creamy baked potato soup is easy to make with leftover baked potatoes and loaded with crispy bacon bits, green onions, sour cream, and Cheddar.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 748
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  1. Gather all ingredients.
  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.
  3. 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.
  4. Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.
  5. Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.
  6. Enjoy!

Nutrition

Calories: 748kcalCarbohydrates: 50gProtein: 27gFat: 49gSaturated Fat: 20gCholesterol: 85mgSodium: 1335mgFiber: 2gSugar: 16g

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