Loaded Baked Potato Soup
Ingredients
The soup base
-
4
slices
bacon
-
¼
cup
butter
-
¼
cup
all-purpose flour
-
4
cups
milk
-
4
medium
russet potatoes
-
2
scallions
thinly sliced
-
½
teaspoon
salt
The toppings
-
1
cup
shredded cheddar cheese
-
½
cup
sour cream
-
to taste
freshly ground black pepper
Instructions
- Cook the bacon in a Dutch oven until crispy, then crumble and reserve the fat.
- Add butter to the pot and melt it, then whisk in flour until smooth and lightly browned.
- Gradually add milk while whisking, cooking until thickened.
- Add the diced potatoes, scallions, and salt, then bring to a boil.
- Reduce heat, cover, and simmer until the potatoes are tender.
- Stir in cheese, sour cream, and adjust seasoning with salt and pepper.
- Adjust the soup's consistency with more milk if needed, and serve hot garnished with bacon, cheese, and scallions.
Nutrition Facts (estimated)
Servings
6
Calories
438
Total fat
25g
Total carbohydrates
39g
Total protein
16g
Sodium
391mg
Cholesterol
51mg
You might also like