Baked Potato Soup
Everything you love about a loaded baked potato, the bacon, cheddar, and sour cream, swirled into one thick and creamy bowl.
Ingredients (serves 4)
- 2 lbs potatoes
- 6 slices bacon
- 1 onion
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 3 scallions
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Peel and cube the potatoes, cover with salted water, and boil until very tender, about 15 minutes. Drain.
- 2
Meanwhile, cook the chopped bacon in a large pot over medium heat until crisp, about 6 minutes. Set aside on paper towels, leaving 1 tablespoon of fat.
- 3
Add the butter and diced onion and cook until soft, about 5 minutes, then whisk in the flour for 1 minute.
- 4
Gradually whisk in the milk and simmer until thickened, about 5 minutes.
- 5
Add the potatoes, mashing about half against the pot for a thick, creamy texture. Stir in 1 cup of cheddar and the sour cream and season with salt and black pepper.
- 6
Ladle into bowls and top with the bacon, remaining cheddar, and sliced scallions.
