Easy Baked Potato Soup
Easy Baked Potato Soup recipe
Yield
12 servingsPrep
30 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
|
|
| ⅔ | cup |
all-purpose flour
|
|
| 7 | cups |
milk
|
|
| 4 | large |
russet potatoes
baked, cooked, peeled and cubed |
*
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 12 | slices |
bacon
cooked and crumbled |
|
| 1 ¼ | cups |
cheddar cheese
shredded |
|
| 1 | cup |
sour cream
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
|
|
| 158 | ml |
all-purpose flour
|
|
| 1.7 | l |
milk
|
|
| 4 | large |
russet potatoes
baked, cooked, peeled and cubed |
*
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 12 | slices |
bacon
cooked and crumbled |
|
| 296 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
sour cream
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
In a large soup kettle, melt butter.
Stir in flour, heat and stir until smooth.
Gradually add milk; stirring constantly until thickened.
Add potatoes and onion.
Bring to a boil, stirring constantly.
Reduce heat; simmer for 10 minutes.
Add remaining ingredients; stir until cheese is melted.
Prosee soup to desired consistency if desired.
Serve immediately with more bacon on top, and sprinkle with somme chives if needed.
