baked potato soup
(5 ratings)
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.
Blue Ribbon Recipe
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.
— The Test Kitchen
@kitchencrew
(5 ratings)
yield
6 - 8
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For baked potato soup
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2/3 cbutter
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2/3 call-purpose flour
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7 cmilk
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4 lgpotatoes, baked, peeled, and cubed
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4green onions, thinly sliced
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1 pkgbacon, cooked, drained, and chopped
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1 1/4 cshredded mild cheddar cheese
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1 csour cream
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3/4 tspsalt
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1/2 tsppepper
How To Make baked potato soup
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1In a large pot over low heat, melt butter. Stir in flour; stir until smooth and bubbly.
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2Gradually add milk, stirring constantly, until the sauce has thickened.
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3Add baked, peeled, and cubed potatoes.
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4Add onions. Continue to cook, stirring constantly, until the soup begins to bubble. Reduce heat; simmer gently for 10 minutes.
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5Add remaining ingredients. Stir until the cheese is melted. Then serve and enjoy!
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Categories & Tags for Baked Potato Soup:
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