This baked potato soup recipe is the perfect food for a cold Fall day. I encourage you to make a batch and try it out. Serve it up with some crusty rolls for dipping.
| Prep Time | 15 Minutes |
| Cook Time | 25 Minutes |
| Servings |
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Ingredients
- 12 Slices bacon
- 2/3 Cups Butter
- 2/3 Cups Flour
- 8 Cups Milk
- 8 Potatoes Baked, peeled and crushed
- 4 Green onions Chopped
- 2 Cups Cheddar cheese Grated
- 1 Tablespoons Sea Salt
- 1/2 Tablespoons Pepper
- 1/2 Tablespoons Garlic Powder
Ingredients
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Instructions
- Cook bacon over medium heat until browned. Reserve bacon grease, and crumble bacon
- In a stock pot or large dutch oven, melt the butter over medium heat. Whisk in flour until smooth.
- Gradually stir in milk, stirring constantly until combined, cook until slightly thickened.
- Stir in potatoes and onions, bring to a boil stirring often.
- Reduce heat and simmer 10 minutes stirring frequently.
- Mix in bacon, sour cream, cheese, salt, pepper, and garlic powder.
Recipe Notes
One thing I like to do is reserve the bacon grease and use it in place of part of the butter. As long as the total is 2/3 cups of fats, you will be good. The bacon grease just adds a ton more flavor.
If you want to fancy it up, reserve a bit of cheese, bacon and green onion tops and garnish the bowls with them. This is literally my best baked potato soup recipe and the one I make when the day calls for a hearty soup.