Creamy Baked Potato Soup with Bacon and Cheddar
Creamy Baked Potato Soup with Bacon and Cheddar recipe
light cream (half&half)
plus more to serve
scallions, spring or green onions
salt and black pepper
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.