Cheesy Baked Potato and Bacon Soup

READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake the potatoes in the oven until fork-tender (about 1 hour) cool and remove the peel.
  • Place the potatoes in a bowl and mash using a fork.
  • Melt butter in a Dutch oven over medium heat; add in onion, garlic and celery (if using) saute until tender.
  • Add in flour and cayenne and stir until smooth.
  • Add in the mashed potatoes, half and half cream and milk; cook over low heat until thoroughly heated.
  • Add in 3/4 cup grated cheddar cheese, 1/4 cup grated parmesan cheese and half of the cooked crumbled bacon; stir until the cheese has melted and the soup is heated through.
  • Season soup with salt and black pepper.
  • Ladle into serving bowls; sprinkle with remaining crumbled bacon and more cheddar cheese or Parmesan cheese.
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