Baked Potato Soup

Recipe by Tarrich
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pierce potatoes with fork and bake at 350 degrees Fahrenheit for 45 minutes or until done.
  • 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.
  • To the drippings in the pot add flour and stir and heat for 1 minute, whisk in milk.
  • Cook over medium heat for 15 minutes or until bubbly and thickened, stirring frequently.
  • 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.
  • Add bacon (leaving a little out for topping the soup), 2 tablespoons of the onion, 1 cup cheese, and salt and pepper.
  • Stir until cheese has melted.
  • Remove from heat and stir in sour cream; mix until combined.
  • Spoon soup into bowls, sprinkle with bacon, cheese and onions.
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