Creamy Baked Potato Soup with Bacon and Cheddar
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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.
