Baked Potato Soup
Ingredients
-
12
ounces
uncooked bacon, sliced into ¾-inch pieces
-
5
tablespoons
butter
-
1
bunch
scallions, thinly sliced, green and white parts divided
-
¼
cup
all-purpose flour
-
4
cups
chicken broth
-
2
large
russet potatoes, peeled and diced
-
1
cup
milk, preferably whole
-
1
cup
sour cream
-
¼
teaspoon
black pepper
-
to taste
salt
-
to taste
shredded cheddar cheese for topping
Instructions
- Cook the bacon until slightly crispy, then remove and set aside, discarding the grease.
- In the same pot, melt the butter and cook the white parts of the scallions until softened.
- Whisk in the flour and cook until it turns a pale golden color.
- Add the broth and potatoes, then simmer until the potatoes can be easily smashed.
- Roughly smash about half of the potatoes to thicken the soup.
- Stir in the milk, sour cream, and most of the bacon, seasoning with salt and pepper.
- Serve in bowls, topped with the green parts of the scallions, reserved bacon, and cheese.
Nutrition Facts (estimated)
Servings
6
Calories
616
Total fat
40g
Total carbohydrates
40g
Total protein
18g
Sodium
800mg
Cholesterol
70mg
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