KB'S Baked Potato Soup #SP5

1. 1

   To make soup, in a large stock pot place 2 tablespoon of butter or olive oil, diced onions, and bacon.

2. 2

   Saute until the onions begin to brown and the bacon starts to crisp up.

3. 3

   Once the onion are light brown and the bacon crisp add the milk.

4. 4

   Bring milk up to a slight simmer, add mashed potatoes until you get the soup as thick or as thin as you would like.

5. 5

   In the meantime, heat oven to 425 degrees, use the remaining butter or olive oil toss the diced potatoes and place on a cookie sheet.

6. 6

   Roast until they begin to brown slightly.

7. 7

   Remove and allow to cool.

8. 8

   Once you have it at the right consistency to the soup, add the roasted diced potatoes and heat through.

9. 9

   Serve in bowls and top with your favorite baked potato toppings.

10. 10

    Garnish top soup with sour cream, cheddar cheese, diced chives, or whatever you would put on your baked potato.

11. 11

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.