Baked Potato Soup Recipe
Everybody loves baked potatoes, how much more if it would be a baked potato soup? This is not just your typical soup for it has a unique blend of flavors because of the super delicious sour cream that added a touch of its distinctive taste. With its thick, creamy broth and the prominent Cheddar cheese, it would make you crave for more just to taste that remarkable potato soup. This recipe is great for a cold rainy evening to soothe and warm your stomach with its delightful balmy flavor and its stomach-growling scent. To make this delicious recipe, just follow the instructions below.
Ingredients
- 12 slices bacon
- ⅔ cup margarine (150 g)
- ⅔ cup all-purpose flour (80 g)
- 7 cups milk (1575 ml)
- 4 large baked potatoes, peeled and cubed
- 4 green onions, chopped
- 1¼ cups shredded Cheddar cheese (125 g)
- 1 cup sour cream (220 g)
- 1 teaspoon salt (2 g)
- 1 teaspoon ground black pepper (2 g)
Instructions
- In a large, deep skillet, put the bacon and cook over medium heat until golden brown. After the bacon is cooked, let it cool for a few minutes and crumble into several pieces. Set aside.
- Liquefy the margarine over medium heat in a huge pot or Dutch oven. Whisk in flour until smooth and evenly blended.
- Gradually whip in the milk, whisking constantly until thickened. Stir in potatoes and onions. Let it boil for a few minutes while stirring frequently.
- Reduce heat, and simmer for 10 minutes or until the soup is thickened. Blend the bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
- Serve hot and enjoy!
Notes
To heighten the flavor of this awesome soup, just add a clove of roasted garlic and it will be irresistible.
