Baked Potato Soup
Serving Size / Yield
- 4 Baked Potatoes
- ⅔ cup Butter
- ⅔ cup All Purpose Flour
- 4 cups Milk
- 2 cups Chicken Broth
- ¾ tsp Salt
- ½ tsp Pepper
- 12 slices Bacon, cooked & crumbled
- ½ cup Chopped Green Onions
- 1 cup Shredded Cheddar Cheese
- 1 8oz Container Sour Cream
Start by baking potatoes in the oven or microwave.
Scoop out the inside of the potato and set aside in a bowl.
Cook bacon on a cookie sheet in the oven, while the potatoes are baking at 350 degrees until crispy.
Crumble bacon up into bits and set aside.
Melt butter in a large pot over medium to low heat.
Stir in flour.
Cook for about one minute, making sure to stir constantly.
Gradually pour in the chicken broth and milk while continuing to stir.
Turn the heat up to medium and cook the soup until it thickens up.
Add the potatoes, salt, pepper, bacon and cheese to the pot.
Stir and continue to heat for about 15 minutes allowing the flavors to blend together.
Mix in sour cream until blended.
Garnish the soup with green onions, additional bacon and shredded cheese.