Description
This potato soup is a great choice for lunch, dinner, or a party!
Ingredients
Scale
- 3 pounds baking potatoes, such as russets (4 or 5 large potatoes)
- 1/2 cup butter
- 1/2 cup flour
- 6 cups whole milk
- 4 green onions, sliced, some of the dark green saved for garnish
- 8 strips cooked bacon, crumbled
- 1 1/4 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat the oven to 400 F (200 C).
- Scrub the potatoes and prick them in several places. Bake them for about 1 hour, or until they are tender enough to easily pierce with a fork. Let them cool, then peel and dice.
- Melt the butter in a Dutch oven or large saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes.
- Gradually add the milk and continue to cook, stirring constantly, until the sauce has thickened.
- Add the cooked cubed potatoes and green onions. Continue cooking and stirring until the soup begins to simmer. Reduce the heat to low and simmer for 10 minutes.
- Add the bacon, 1 cup of cheese, sour cream, salt, and pepper; cook just until heated through and the cheese has melted.
- Serve hot, garnished with the remaining cheese and sliced green onion.
Notes
Serve up a bowl of comfort with this loaded baked potato soup!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup Recipes
- Cuisine: American