Easy Baked Potato Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt to taste
- 1/3 cup butter
- 3 cups milk
- 1/4 cup shredded cheddar cheese
- 1 cup chicken broth
- black pepper to taste
- 1/4 cup flour
- 2 tbsp sour cream
- 2 medium russet potatoes
- real bacon bits
- green onions (optional)
- Carbohydrate 36.419098340469 g
- Cholesterol 98.1764583973288 mg
- Fat 34.6820270017146 g
- Fiber 1.80674994772673 g
- Protein 24.0224776093929 g
- Saturated Fat 18.0996588163775 g
- Serving Size 1 1 Serving (672g)
- Sodium 3050.99016686789 mg
- Sugar 34.6123483927423 g
- Trans Fat 3.348343386907 g
- Calories 551 calories
I was short on time, so luckily I had some potatoes leftover from the previous night. However, if you do not happen to have some baked potatoes already on hand... 1. Preheat oven to 350 degrees. Allow oven to fully heat up. 2. Wrap the potatoes in tin foil and bake for 1 hour. 3. Once potatoes are cooked, let them cool off completely! 4. Meanwhile, melt butter in a medium saucepan. 5. Peel and diced potatoes in approximately 1/2 inch to 1 inch cubes. 6. Whisk in the flour, salt, and pepper until mixture is smooth. 7. Gradually add the milk and the broth, whisking after each cup added. 8. Boil for about two minutes; stirring often. 9. Remove from heat and whisk in the sour cream. 10. Add potatoes, green onions, and bacon bits; place back on heat on medium low heat stirring often. 11. Garnish with cheese and enjoy!
