Taste of Home
Favorite Baked Potato Soup
TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling
YIELD: 10 servings.
My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! —Joann Goetz, Genoa, Ohio
Ingredients
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4 large baking potatoes (about 12 ounces each)
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2/3 cup butter, cubed
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2/3 cup all-purpose flour
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3/4 teaspoon salt
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1/4 teaspoon white pepper
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6 cups 2% milk
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1 cup sour cream
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1/4 cup thinly sliced green onions
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1 cup shredded cheddar cheese
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10 bacon strips, cooked and crumbled
Directions
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1.
Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely.
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2.
Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through.
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3.
Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.
Nutrition Facts
1 cup: 469 calories, 28g fat (17g saturated fat), 86mg cholesterol, 563mg sodium, 41g carbohydrate (10g sugars, 3g fiber), 14g protein.
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