Baked Potato Soup
Baked potato heaven? You may think so when you find all your baked potato favorites - bacon, cheese and sour cream - in a creamy soup!
Ingredients
- 4 large baking potatoes
- 4 slices bacon
- 6 cups milk
- 1/2 cup all-purpose flour
- 4 green onions, sliced
- 5 oz. (1 1/4 cups) shredded sharp Cheddar cheese
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (8-oz.) container sour cream
Directions
- 1
Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
- 2
Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.
- 3
In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.
- 4
Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
- 5
Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.
- 6
To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.