This baked potato soup is anything but another potato soup recipe. To begin, the base is made similar to a chowder starting with a roux and adding milk. Thick and velvety, it has the flavors you'd find in a loaded baked potato. The sour cream gives it a little tanginess and the bacon bits add saltiness and texture. Green onions sprinkled on top add a pop of fresh flavor. This is a hearty and easy soup recipe that's pure comfort food for the colder fall and winter weather. I am a young mom, and I wanted something easy and delicious to make. I have perfected this recipe, and my husband and toddler love it! It tastes just like 54th Street Bar and Grill. Goes great with bread or a sandwich.
Ingredients :
- 2/3 cup(s) butter
- 2/3 cup(s) all-purpose flour
- 7 cup(s) milk
- 4 large potatoes, baked, peeled, and cubed
- 4 - green onions, thinly sliced
- 1 package(s) bacon, cooked, drained, and chopped
- 1 1/4 cup(s) shredded mild cheddar cheese
- 1 cup(s) sour cream
- 3/4 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
Intructions :
- In a large pot over low heat, melt butter. Stir in flour; stir until smooth and bubbly
- Gradually add milk, stirring constantly, until the sauce has thickened
- Add baked, peeled, and cubed potatoes
- Add onions. Continue to cook, stirring constantly, until the soup begins to bubble. Reduce heat; simmer gently for 10 minutes
- Add remaining ingredients. Stir until the cheese is melted. Then serve and enjoy!
Rated 5/5 based on 94 Reviews
Keyword : recipe-American-Cream Soups-Stove Top