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Ingredients
| russet potatoes: 4 whole potatoes |
| salted butter: 2/3 cup |
| all-purpose flour (unsifted): 2/3 cup |
| salt: 1 tsp |
| white pepper (ground): 3/4 tsp |
| 2% milk: 6 cups |
| cheddar cheese (shredded): 1 cup |
| sour cream: 1 cup |
| green onions - spring or scallion (chopped): 1/4 cup (sliced) |
| bacon: 10 strips (cooked and crumbled) |
Loaded Baked Potato Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
9 serving(s)
Tags
- Bake potatoes at 350 degrees for 65-75 minutes or until tender.
- Cool completely.
- Peel and cube potatoes. (If you're pressed for time you can also cube the uncooked potatoes and cook them in a covered dish in the microwave with 1/2 C water for approximately 15 minutes)
- In a large pot, melt butter.
- Stir in flour, salt and pepper until smooth.
- Gradually stir in milk.
- Bring to a boil, cook and stir for 2 minutes or until thickened.
- Remove from heat.
- Add cheese.
- Stir in sour cream.
- Add potatoes and green onions.
- Garnish with bacon.