Baked Potato Soup I
Try this Baked Potato Soup I recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 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
- 12 slices bacon
- 2/3 cup all-purpose flour
- 1 teaspoon ground black pepper
- 2/3 cup margarine
- 7 cups milk
- 4 large baked potatoes peeled and cubed
- 1 1/4 cups shredded cheddar cheese
- 4 green onions chopped
- Carbohydrate 43.9141861366284 g
- Cholesterol 106.167500033148 mg
- Fat 67.268727846556 g
- Fiber 3.78536114555033 g
- Protein 26.6853027885127 g
- Saturated Fat 25.7903194627334 g
- Serving Size 1 1 Serving (480g)
- Sodium 1183.68894545324 mg
- Sugar 40.1288249910781 g
- Trans Fat 5.45292333702857 g
- Calories 884 calories
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.
