Baked Potato Soup with Bacon & Sour Cream
Baked potatoes with all the trimmings, cheese, bacon, sour cream and turned into a hearty soup. YumO!
Yield
12 servingsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
|
|
| ⅔ | cup |
butter
|
|
| ⅔ | cup |
all-purpose flour
|
|
| 1 ½ | quarts |
milk
|
|
|
salt and black pepper
|
*
|
||
| 4 |
scallions, spring or green onions
|
|
|
| 1 | cup |
sour cream
|
|
| 2 | cups |
bacon
crisp-cooked, crumbled |
*
|
| 5 | ounces |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
|
|
| 158 | ml |
butter
|
|
| 158 | ml |
all-purpose flour
|
|
| 1.5 | quarts |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | each |
scallions, spring or green onions
|
|
| 237 | ml |
sour cream
|
|
| 473 | ml |
bacon
crisp-cooked, crumbled |
*
|
| 144.5 | ml/g |
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.
