Baked Potato Soup
"Save this soup recipe for a snowy day. It's a wonderful winter warm-up soup!"
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
13 servings
Ingredients
- 12 slicesbacon -- cut into 1/2-inch pieces
- 2/3 cupsalted butter
- 2/3 cupall-purpose flour
- 7 cupswhole milk
- 4 large Russet baking potatoes -- peeled and cubed (roughly 2 - 2 1/4 pounds)
- 4 green onions -- chopped (plus more for garnishing)
- 1 1/4 cupsgrated cheddar cheese -- plus more for garnishing
- 1 cupsour cream -- plus more for garnishing
- 1 teaspoonKosher salt
- 1 teaspoonfreshly ground black pepper
Nutrition Facts
Per Serving (serves 13 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Place the bacon in a large skillet. Cook over medium heat until browned and crisp. Drain on paper towels and set aside.
- 2
In a stockpot or Dutch oven, melt the butter over medium heat. Whisk in the flour until smooth. Cook for , stirring. Gradually stir in the milk, continually whisking until thickened. Stir in the potatoes and green onions. Bring to a boil, stirring frequently.
- 3
Reduce the heat, cover, and simmer for until the potatoes are tender. Mix in the cheese, sour cream, salt, and pepper. Continue cooking, frequently stirring, until the cheese melts. Serve immediately topped with bacon, onions, cheddar, and a dollop of sour cream.
Chef's Notes
Copyright: Chef Laura Bonicelli