Baked Potato Soup
Baked potato soup is one of my favorites and it’s so versatile; it can be served as a side dish, lunch or dinner. I’ve worked on developing this recipe and my family agrees, this one hits the mark.
Baked Potato Soup
Ingredients
- 8 large baked potatoes, cooled, peeled and cubed
- 4 slices bacon sliced thick
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/3 cup butter
- 1/2 cup all-purpose flour
- 7 cups whole milk
- 1 1/2 cups shredded cheddar cheese divided
- 1 cup sour cream
- 1 tablespoon salt
- 1 tablespoon pepper
- green onions chopped (optional)
Instructions
- Bake potatoes in the oven for 30 to 40 minutes at 475°F until done. Remove from the oven and let cool to the touch. Potatoes should peel easily when cooled. Chop and set aside.
- In a large pot, cook bacon over medium heat. Remove bacon when crisp, leaving fat in the bottom of the pot. Add onion and cook until onions are soft, about 6 minutes, add minced garlic and saute for an additional minute.
- Add butter and flour, stir until thick. Add milk, stirring frequently until sauce begins to thicken.
- Add potatoes and lower temperature to a simmer. Add 1 1/4 cups cheddar cheese, sour cream salt and pepper. Simmer for about 10 minutes until the cheese melts and is blended.
- Toppings: Serve crumbled bacon, remaining shredded cheese and chopped green onions as optional toppings.