Baked Potato Soup
I like to use a potato masher after adding the potato pulp to the milk mixture. This makes the soup creamier.
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 4
soup
quick
winter
potato
american
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 cup all purpose flour
- 4 large baking potatoes
- 8 ounces sour cream
- 2/3 cup butter
- 6 cups milk
- 4 green onions chopped, optional
- 12 slices bacon cooked, crumbled
- 1 1/4 cup cheddar cheese shredded
- Carbohydrate 90.9921995709806 g
- Cholesterol 202.531458333334 mg
- Fat 90.5363853265789 g
- Fiber 9.43009776925995 g
- Protein 35.7449631617948 g
- Saturated Fat 45.6580098080304 g
- Serving Size 1 1 Serving (708g)
- Sodium 1237.42459080254 mg
- Sugar 81.5621018017207 g
- Trans Fat 7.59133752624638 g
- Calories 1311 calories
Bake, peel, and mash up potatoes. Melt butter, mix in flour, stirring until smooth, then cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring often, until thickened and bubbly. Add potatoes, salt, pepper, 2 tablespoons of green onion, 1/2 cup bacon and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk for desired consistency, if necessary. Add more salt and pepper to desired taste. Serve topped with bacon, cheese, and green onions. I usually cook more bacon than this calls for so that I have more to use as a topping.
