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A thick and creamy potato soup with sour cream that is sure to delight your taste buds with loaded flavor. Simple, easy to make, and full of flavor.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • Set aside 4 potatoes; peel and cube the remaining potatoes.

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  • Place cubed and whole potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Set the 4 whole potatoes aside; mash the rest.

  • At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside. Cut reserved whole potatoes into small cubes and set aside with bacon.

  • Heat flour in a large saucepan or pot over medium heat; slowly add milk, whisking until well blended. Add salt and pepper. Bring to a boil, stirring frequently, and cook for 8 to 10 minutes. Add mashed potatoes and stir well to combined. Remove soup from heat. Stir in 1 cup Cheddar cheese and mix until it melts completely. Stir in sour cream. Taste and adjust salt.

  • Serve warm topped with bacon, cubed potatoes, remaining Cheddar cheese, and green onions.

Cook's Note:

Use any kind of smaller potato and cheese you like. You can use any kind of milk other than skim.

Nutrition Facts

569 calories; protein 25g; carbohydrates 53.1g; fat 29.2g; cholesterol 82.3mg; sodium 920.3mg. Full Nutrition
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