Lunch

This baked potato soup is thick, creamy, and an excellent way to use leftover baked potatoes.

Ingredients
  • 12 slices bacon
  • ⅔ cup butter
  • ⅔ cup all-purpose flour
  • 7 cups milk
  • 4 large baked potatoes, peeled and cubed
  • 4 green onions, chopped
  • 1 ¼ cups shredded Cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Step By Step Method
  1. Gather all ingredients.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
  3. Meanwhile, melt butter in a stockpot or Dutch oven over medium heat. Gradually add flour, whisking until well-combined. Slowly pour in milk, whisking constantly until smooth and thickened.
  4. Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.
  5. Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.
  6. Enjoy!