Total Time
40mins
Prep 15 mins
Cook 25 mins

Great for using leftover baked potatoes.

Directions

  1. Pierce potatoes with fork and bake at 350 degrees Fahrenheit for 45 minutes or until done.
  2. Cut bacon into 1/2 inch pieces and cook in a heavy bottom soup pot over medium heat until crisp. Remove bacon from pot and set aside, leaving drippings in the pot.
  3. To the drippings in the pot add flour and stir and heat for 1 minute, whisk in milk.
  4. Cook over medium heat for 15 minutes or until bubbly and thickened, stirring frequently.
  5. Scoop out potato pulp from the skins; add to the milk mixture; mash with the back of a wooden spoon leaving it a little bit chuncky.
  6. Add bacon (leaving a little out for topping the soup), 2 tablespoons of the onion, 1 cup cheese, and salt and pepper.
  7. Stir until cheese has melted.
  8. Remove from heat and stir in sour cream; mix until combined.
  9. Spoon soup into bowls, sprinkle with bacon, cheese and onions.
Most Helpful

This is an awesome soup. My family loved it. I microwaved the potatoes instead of baking them.

5 5

Easy and delicious. I omitted the salt (personal preference). I did, indeed, have leftover baked potatoes, so this was nice and quick to prepare. Thanks for sharing! ~PAC Spring '10~

5 5

Yummy soup! My grandson had 2 large helpings, lol. I made this pretty much as directed except that I microwaved the potatoes as I was running short on time. Loved the flavor and the ease of making this. Thanks Chef #Selah Terry for sharing this great recipe. Made for PAC Spring 2010.