Baked Potato Soup

Baked potato heaven? You may think so when you find all your baked potato favorites - bacon, cheese and sour cream - in a creamy soup!

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Servings 7

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( 101 ) Ratings

101 Ratings

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ingredients 9
Prep Time 45 min
Total Time 0 min

Ingredients

4: large baking potatoes

4: slices bacon

6: cups milk

1/2: cup all-purpose flour

4: green onions, sliced

5: oz. (1 1/4 cups) shredded sharp Cheddar cheese

3/4: teaspoon salt

1/4: teaspoon pepper

1: (8-oz.) container sour cream

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Directions

1 Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
2 Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.
3 In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.
4 Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
5 Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.
6 To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.