Roasted Potato and Cheese Soup Recipe

Name: Roasted Potato and Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, diced; 5 -6 slices bacon, diced; 2 tablespoons flour; 2 cups chicken stock (can substitute broth, if desired); 2 (14 ounce) cans chicken broth; water (as needed); 4 large potatoes, baked and coursely chopped; 6 ounces cream cheese; 2 tablespoons garlic powder; 1 tablespoon onion powder; salt or pepper; sour cream; cheddar cheese; scallion, sliced

Servings: persons

1 small onion, diced
5 -6 slices bacon, diced
2 tablespoons flour
2 cups chicken stock (can substitute broth, if desired)
2 (14 ounce) cans chicken broth
water (as needed)
4 large potatoes, baked and coursely chopped
6 ounces cream cheese
2 tablespoons garlic powder
1 tablespoon onion powder
salt or pepper
sour cream
cheddar cheese
scallion, sliced

1
If you don't have leftover potatoes, pick each with a knive and roast for 1 hour in a 375 degree oven.
2
Let potatoes cool completely.
3
Peel, if desired.
4
Fry the bacon in a large heavy bottom pot until crispy.
5
Remove and drain.
6
In the bacon drippings, saute the onions until translucent.
7
Sprinkle the flour in the bottom and cook for 2 - 3 minutes until slightly brown in color.
8
Slowly add the stock and broth, whisking until smooth.
9
Add water, if too thick.
10
Add potatoes and mash/blend to desired consistency.
11
Add the garlic powder, onion powder, salt and pepper to taste.
12
When warm, cut cheese into small pieces and stir until melted.
13
Heat through and serve with cooked bacon and desired toppings.
14
Reheat on the stove, adding more water/stock as needed.

1225

kcal

Calories

Fat

Carbs

105

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 14 ingredients. The key ingredients include: 1 small onion, diced, 5 -6 slices bacon, diced, 2 tablespoons flour, 2 cups chicken stock (can substitute broth, if desired), and more.

Yes, Roasted Potato and Cheese 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.

Roasted Potato and Cheese Soup

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