Country Baked Potato Soup
This is real comfort food, not diet food! The flavors of the creamy sauce with the baked potatoes are married together so well that it's hard to put down. I prefer to put the crumbled bacon and cheese on top of the soup because it adds another layer of flavor, but you like yours combined, it may be done that way also.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
nf
main dish
soup
comfort food
american
potato
dinner
lunch
winter
octobertop25 lunch
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 2 teaspoons salt
- 8 cups milk
- 1/2 pound bacon cooked and crumbled
- 1/4 cup green onions thinly sliced
- 4 large russett baking potatoes
- 2/3 cup butter
- 1 tablespoon white pepper
- 1 cup cheese shredded, for topping
- Carbohydrate 35.6334870000988 g
- Cholesterol 81.9905333333334 mg
- Fat 34.0511893333364 g
- Fiber 2.49412993093926 g
- Protein 13.6815166666816 g
- Saturated Fat 18.2562128333343 g
- Serving Size 1 1 Serving (284g)
- Sodium 542.752300000007 mg
- Sugar 33.1393570691595 g
- Trans Fat 2.83420433333347 g
- Calories 497 calories
Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. You want it to be chunky, but some will break up. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir, and it will thicken right up. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon and cheese, and get ready to say WOW!.
