Rating: 4.5 stars 4.6
2336 Ratings
  • 5 star values: 1747
  • 4 star values: 448
  • 3 star values: 91
  • 2 star values: 33
  • 1 star values: 17

This baked potato soup is thick, creamy, and an excellent way to use leftover baked potatoes.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large, deep skillet over medium heat, and cook until crisp and browned, 7 to 9 minutes. Remove with a slotted spoon and drain on paper towels. Crumble bacon and set aside.

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  • At the same time, melt margarine in a stockpot or Dutch oven over medium heat. Gradually add flour, whisking until well-combined. Slowly pour in milk, whisking constantly until smooth and thickened.

  • Add potatoes and onions. Bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.

  • Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.

Nutrition Facts

748 calories; protein 27.2g; carbohydrates 49.7g; fat 49.3g; cholesterol 84.5mg; sodium 1335.2mg. Full Nutrition
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