Classic Baked Potato Soup with Bacon, Cheese Recipe
This wonderful baked potato soup recipe is reminiscent of a big, fat baked potato, generously topped with sour cream, cheese, and bacon. If you love baked potatoes, then you will love this exciting take on them. Transforming the humble baked potato into a winter warmer of a potato soup, this recipe features Cheddar cheese, green onions, bacon, sour cream, chives, and everything else which makes baked potatoes great. The only difference is you will be eating this one with a spoon and not a fork.
The potatoes are baked and then mashed, and the sour cream and milk give the soup a luxuriously thick consistency. The cheese and bacon garnish is especially flavorful and also looks attractive. Make sure you choose an extra-sharp Cheddar for the best results. Anybody who loves baked potatoes will be enchanted by this delicious baked potato soup, because it is so thick and richly flavored.
Whether you have some leftover baked potatoes to use up, or even some mashed ones, this soup is very nice. If you have leftover mashed potatoes which have been mashed with butter, cream or milk, then you might need to cut a little cream or milk out of the recipe, to make up for the fact the potatoes are already very loose and soft.
- 2½ lbs baking potatoes
- 1 cup shredded Cheddar cheese
- ½ cup chopped green onions
- 5 cooked, crumbled bacon slices
- 1 cup sour cream
- 3 oz all-purpose flour
- 6 cups milk
- 8 fresh chives, each chopped into 3
- Salt and black pepper, to taste
- Preheat the oven to 400 degrees F.
- Pierce the potatoes with a fork and bake for 1 hour or until tender.
- Let them cool, then peel and coarsely mash.
- Put the flour in a big pot and slowly add the milk, whisking until blended.
- Cook this mixture over a medium heat for 8 minutes or until thick and bubbly.
- Add the mashed potatoes, ¾ cup of the cheese, some salt and pepper, stirring until the cheese melts.
- Take the pot off the heat.
- Stir in the onions and sour cream, and cook for 10 minutes over a low heat.
- Do not let the soup boil.
- Ladle the soup into 8 serving bowls.
- Arrange the remaining cheese in the center, followed by the crispy bacon.
- Garnish each one with a chive.
This decadently sinful baked potato soup recipe is so simple to put together but so delicious. Canned soups never taste as good as this and when you can make your own baked potato soup recipes so easily, there is no point in using a canned soup anyway. As the picture shows, the bacon, cheese and chive garnish looks elegant, and you could even add some sliced green onion if you like. This soup is thick and rich, so serve it alone or with some crusty bread if you prefer. This makes a delicious lunch or a light supper.
Leave a Reply
- Creamy Ham and Potato Soup with Celery December 7, 2014
- Golden Potato Soup with American Cheese December 6, 2014
- Chicken Noodle Soup with Mushrooms and Celery November 24, 2014
- Chicken Noodle Soup with Celery and Red Onion November 23, 2014
- Herby Chicken Soup with Egg Noodles November 22, 2014
- Chicken Curry Soup with Vegetables November 20, 2014
- 4 Ingredient Potato Soup November 18, 2014
- Fresh Pumpkin Soup with Warm Spices November 17, 2014
- Extra Spicy Chicken Soup November 7, 2014
- Extra Spicy Chicken Soup (131697 Views)
- Crock Pot Beef Stew and Herb Dumplings (86961 Views)
- Onion Soup Articles (54326 Views)
- Rich and Creamy Seafood Chowder Recipe (51126 Views)
- Crockpot Corn Chowder (38349 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (25404 Views)
- 4 Ingredient Potato Soup (24990 Views)
- Grilled Sweet Potato Soup Recipe (21616 Views)
- Pumpkin Soup (19554 Views)
- Mexican Recipe for Taco Soup with Cilantro (19451 Views)