Baked Potato Soup


 
This soup has all the best parts of a baked potato wrapped into a creamy, cheesy soup! It's a perfect way to use up leftover baked potatoes or bacon and tastes even better the second day- if you manage to have any leftovers!

Baked Potato Soup
Serves 4-6

1/3 cup butter
1/3 cup flour
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon fresh ground black pepper
4 cups milk
6 potatoes
1 cup sour cream
Shredded cheddar cheese
½ package of bacon

1. bake potatoes at 350 degrees for minutes or until fork tender
2. cut potatoes in half and cut inside into squares and scoop out of skin, set aside
3. fry bacon until crispy and chop into small pieces, set aside
4. melt butter in large saucepan on low heat, add flour, continue stirring until mixture is bubbly and thickened
5. add milk slowly while stirring constantly, add garlic and onion powder and fresh ground black pepper, raise heat to medium/low and continue stirring until mixture begins to bubble and thicken
6. add potatoes, mashing some with the spoon as you stir into the milk mixture
7. blend in sour cream
8. divide into bowls and top with shredded cheddar and chopped bacon

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