This flavorful baked potato soup is loaded with cheese and baked potatoes, along with bacon, sour cream, green onions, and seasonings. Top this thick, delicious potato soup with the cooked bacon and green onions just before serving. It makes a fabulous soup supper with crusty rolls and a simple tossed green salad.
Ingredients:
- 8 to 10 slices bacon, diced, about 8 ounces
- 4 tablespoons butter
- 1/2 cup diced celery
- 1 cup diced onion
- 1 bunch green onions, about 8 green onions, thinly sliced
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half
- 4 large baking potatoes, baked, peeled, and diced
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 8 ounces sour cream
- 8 ounces shredded sharp Cheddar cheese
- Sliced green onion for garnish, optional
Preparation:
In a Dutch oven or large kettle over medium heat, cook the bacon until crisp. Remove bacon to paper towels to drain and pour the bacon drippings into a cup. Put 2 tablespoons of bacon drippings back into the pan along with the butter, chopped onion, and celery. Cook, stirring, until vegetables are tender. Stir in the sliced green onion and flour until blended. Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender. Stir in half-and-half, diced potatoes, salt, pepper, and cheese. Continue cooking until cheese is melted. Blend about half of the soup in batches until smooth. Add the blended soup back to the pot and add sour cream. Cook, stirring constantly, until soup is hot. Serve the soup garnished with bacon and extra sliced green onion, if desired.
Serves 8.
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