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Baked Potato Soup

Baked Potato Soup

© Chef Laura Bonicelli
"Save this soup recipe for a snowy day. It's a wonderful winter warm-up soup!"
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Dish - Meat, Main Dish - Vegetarian, MM-Blue, Soups and Stews
Cuisine American
Servings 13
Calories 231 kcal

Ingredients
  

  • 12 slices bacon -- cut into 1/2-inch pieces

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  • 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

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  • 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

Instructions
 

  • Place the bacon in a large skillet. Cook over medium heat until browned and crisp. Drain on paper towels and set aside.
  • 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.
  • 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.

Notes

Copyright: Chef Laura Bonicelli

Nutrition

Calories: 231kcalCarbohydrates: 12gProtein: 5gFat: 18gSaturated Fat: 11gCholesterol: 48mgSodium: 335mgPotassium: 218mgFiber: 1gSugar: 7gVitamin A: 651IUVitamin C: 1mgCalcium: 174mgIron: 1mg
Keyword comfortfood, potatoes, soup
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