Baked Potato Soup I
"Thick and creamy. Uses leftover baked potatoes."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 teaspoon salt
- 1 cup sour cream
- 2/3 cup all-purpose flour
- 1 teaspoon ground black pepper
- 12 slices bacon
- 2/3 cup margarine
- 7 cups milk
- 4 large baked potatoes peeled and cubed
- 4 green onions chopped
- 1 1/4 cups shredded cheddar cheese
- Carbohydrate 50.0272834403383 g
- Cholesterol 105.937121223457 mg
- Fat 67.1704690977056 g
- Fiber 4.7720278567218 g
- Protein 27.269669540585 g
- Saturated Fat 25.7671243231201 g
- Serving Size 1 1 serving (543g)
- Sodium 1182.20013836786 mg
- Sugar 45.2552555836165 g
- Trans Fat 5.4509322414071 g
- Calories 909 calories
Directions Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
