Baked Potato Soup Recipe

Name: Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baking potatoes; 2/3 c. margarine; 2/3 c. flour; 3/4 tsp. salt; 4 green onions, chopped; 12 slices bacon, cooked and crumbled; 1 1/4 c. shredded Cheddar cheese; 6 c. milk; 1/2 tsp. pepper; 1 (8 oz.) sour cream

Servings: persons

4 large baking potatoes
2/3 c. margarine
2/3 c. flour
3/4 tsp. salt
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/4 c. shredded Cheddar cheese
6 c. milk
1/2 tsp. pepper
1 (8 oz.) sour cream

1
Wash potatoes and prick several times with fork.
2
Bake at 400u00b0 for 1 hour or until done.
3
Let cool.
4
Cut potatoes in half and scoop out pulp; set aside.
5
Discard skins.
6
Melt butter in heavy saucepan over low heat.
7
Add flour, stirring until smooth.
8
Cook 1 minute, stirring constantly.
9
Gradually add milk.
10
Cook over medium heat, stirring constantly, until mixture is thickening and bubbly.
11
Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon and 1 cup cheese.
12
Cook until thoroughly heated.
13
Stir in sour cream.
14
Add extra milk if necessary for desired thickness.
15
Serve with remaining onions, bacon and cheese.

1319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large baking potatoes, 2/3 c. margarine, 2/3 c. flour, 3/4 tsp. salt, and more.

Yes, Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Potato Soup

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