This baked potato soup recipe is a quick and easy meal. It can be made in less than 30 minutes, which makes it great for those nights when you don’t have time to cook or run to the store before dinner. This soup is also perfect for those cold winter days where all you want to do is eat something hot and comforting. In this recipe, I will use simple ingredients that are found at your local grocery store – no need to go hunting down specialty items! This soup uses 5 main ingredients: potatoes, butter, cream cheese, chicken broth & shredded cheddar cheese. Once these ingredients are combined together in a pot on the stove top and cooked until nice and creamy – voila! You have yourself a tasty bowl of warm comfort food
prep: 15 mins cook: 25 mins total: 40 mins Servings: 6 Yield: 6 servings
1 teaspoon ground black pepper
7 cups milk
? cup margarine
12 slices bacon
1 cup sour cream
4 large baked potatoes, peeled and cubed
4 green onions, chopped
? cup all-purpose flour
1 teaspoon salt
1 ¼ cups shredded Cheddar cheese
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Per Serving: 748 calories; protein 27.2g; carbohydrates 49.7g; fat 49.3g; cholesterol 84.5mg; sodium 1335.2mg.