Creamy Baked Potato Soup with Bacon and Cheddar
108
Creamy Baked Potato Soup with Bacon and Cheddar recipe
Ingredients
| 3 | pounds |
russet potatoes
baked |
|
| 4 | slices |
bacon
thick-cut |
|
| 1 | tablespoon |
butter
|
|
| ¾ | cup |
yellow onion
finely chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 5 | cups |
chicken broth
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | cup |
cheese
plus more to serve |
* |
| 4 | each |
scallions, spring or green onions
chopped |
|
| 1 | x |
salt and black pepper
|
* |
Directions
Bake potatoes ahead of time and refrigerate.
In 3 quart or medium soup pot, brown bacon until crisp, remove with a slotted spoon and set aside.
Pour off all fat except 1 tablespoon and add butter.
Add onions and sauté 5 minutes over medium heat until soft, but not brown.
Stir in flour; stir and cook for 1 minute.
Add broth, bring to a boil and cook for 2 minutes.
Peel and dice potatoes.
Add diced potatoes, half-and-half, and sautéed bacon.
Simmer for 10 to 15 minutes.
Add cheese and green onions. Stir until cheese is melted.
Sprinkle additional cheese on top, and serve with crusty bread.
Nutrition Facts
Serving Size 254g (9.0 oz)Amount per Serving
Calories 20525% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
14%
Trans Fat
0g
Cholesterol 16mg
5%
Sodium 237mg
10%
Total Carbohydrate
10g
10%
Dietary Fiber 3g
12%
Sugars g
Protein
15g
Vitamin A 3%
•
Vitamin C 28%
Calcium 5%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
