Baked Potato Soup
This potato soup is a great choice for lunch, dinner, or a party!
Ingredients
- 3 pounds 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 cheddar cheese, shredded, 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!
Nutrition
Calories: 539kcalCarbohydrates: 47gProtein: 18gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 95mgSodium: 722mgPotassium: 1108mgFiber: 4gSugar: 11gVitamin A: 1073IUVitamin C: 35mgCalcium: 409mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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