Don't miss another issue…      Subscribe

Baked Potato Soup with Bacon and Sour Cream

 
Baked Potato Soup with Bacon and Sour Cream
244

Baked potatoes with all the trimmings, cheese, bacon, sour cream and turned into a hearty soup. YumO!

Yield

12

servings

Prep

60

min

Cook

30

min

Ready

90

min

Trans-fat Free
 

Ingredients

4 large potatoes
cup butter
cup all-purpose flour
1 ½ quarts milk
salt and black pepper
*
4 each scallions, spring or green onions
1 cup sour cream
2 cups bacon
crisp-cooked, crumbled
*
5 ounces cheddar cheese
grated

Directions

Scrub clean and bake the potatoes in a 350℉ (180℃) F oven until fork tender.

Melt butter in a medium saucepan. While whisking slowly add the until thoroughly blended to create a roux.

While whisking constantly slowly add the milk. Whisk in salt and pepper and simmer over low heat, stirring constantly.

Cut potatoes in half, scoop out the flesh and set aside. Chop half the potato skins and discard the remainder.

When milk mixture is very hot, whisk in potato. Add green onion and potato skins.

Puree part of soup if desired, or serve soup as it is.

Whisk well, add sour cream and crumbled bacon. Heat thoroughly but do not boil.

Add cheese a little at a time until it is all melted in.

Serve with crusty French Bread, reserve some bacon for a garnish.

 

* not incl. in nutrient facts

Reviews

+2

about 12 years

This is a great soup to have on a cold day.

Add review

 

 

Comments

Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 32851% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 175mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 17g
Vitamin A 16% Vitamin C 15%
Calcium 22% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed