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Baked Potato Soup

Perfect soup on a cool autumn night.

Ingredients

  • 12 strips Scott Pete Bacon: cooked, drained, and crumbled
  • 2/3 cup flour
  • 7 cups milk
  • 4 large potatoes: baked, cooled, peeled and cubed, about 4 cups
  • 4 green onions, thinly sliced
  • 2/3 cup butter
  • 1 1/4 cups shredded mild cheddar cheese
  • 1 cup (8 ounces) sour cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. In a large pot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring, until sauce has thickened. Add potatoes and onions. Continue to cook, until soup begins to bubble.
  2. Reduce heat; simmer for 10 minutes. Add all remaining ingredients; stir until cheese is melted.
  3. Serve piping hot.
4 - 6
servings
00:20
prep time
00:55
total time
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