American

Baked Potato Soup

Name: Baked Potato Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 13 servings
Ingredients: 12 slices bacon -- cut into 1/2-inch pieces; 2/3 cup salted butter; 2/3 cup all-purpose flour; 7 cups whole 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 cups grated cheddar cheese -- plus more for garnishing; 1 cup sour cream -- plus more for garnishing; 1 teaspoon Kosher salt; 1 teaspoon freshly ground black pepper

"Save this soup recipe for a snowy day. It's a wonderful winter warm-up soup!"

By Chef Laura Bonicelli

comfortfoodpotatoessoup

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

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 1 minute, 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 10 minutes 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

Nutrition (per serving)

231

Calories

Protein

12g

Carbs

18g

Fat

Fiber

335mg

Sodium