This hearty soup is perfect for those chilly fall days. It’s nice and creamy (and easy to make!). This recipe has bacon and is a great way to use up leftover baked potatoes. It is super hearty and will fill you up quickly.
Make this a loaded baked potato soup easily by topping it with a dollop of sour cream, crumbled bacon, green onions, and shredded cheese.
This soup is very easy to make, although be careful when thickening the milk to not heat on too high of heat. The milk may burn creating a not pleasant taste. It is better to heat on lower heat to be on the safe side.
Baked Potato Soup
Ingredients
- 1/2 lb bacon
- 1/2 cup butter
- 1/2 cup flour
- 1 lb Potatoes cubed & baked
- 7 cups milk
- 1 1/2 cup shredded cheese
- 1 cup sour cream
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne
Instructions
- Slice bacon into 1 inch pieces and cook in a large Dutch Oven. Once bacon is cooked, remove from pan.
- On medium heat, add butter and flour and mix together to form a rue.
- Add milk and seasonings and cook until thickened (about 10 minutes), stiring frequently.
- Add potatoes, cheese, and sour cream. Simmer for another 10 minutes and serve!
[…] Friday – Baked Potato Soup […]