Recipe By Sherry Haupt
Rating
Published Jan 27th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 6 servings Calories 747.9

Thick and creamy. Uses leftover baked potatoes.

Recipe Ingredients

  • 12 slices bacon
  • ⅓ cup margarine
  • ⅓ 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

Cooking Directions

  1. 1 Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
  2. 2 In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
  3. 3 Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Nutrition Facts

  • Calories 747.9
  • Carbohydrate 49.7 g
  • Cholesterol 84.5 mg
  • Fat 49.3 g
  • Fiber 2.3 g
  • Protein 27.2 g
  • Saturated Fat 19.6 g
  • Sodium 1335.2 mg
  • Sugar 15.8 g

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Reviews

  1. Fantastic!! Better than any potato soup I've had in a restaurant and definitely my fav soup ever!! I have done a bit of tweaking to suit my own tastes.... sub 2 cups chicken stock for 2 of the cups of milk, instead of green onions I add a finely chopped yellow onion and 2 cloves - Read more ...
  2. This recipe does have potential, I wish I could omit the star rating, but that feature no longer works. I tried this recipe exactly, but it was bland and had a thick flour taste. My hubby said it reminded him of the paste from when he was in grade school. If this sits for any - Read more ...
  3. I make this soup all the time and my family loves it. To thin it down some I use 3 cups of milk and add chicken broth to our preferred thickness. The chicken broth adds even more flavor too!!!
  4. This was great meal. My husband and I loved it. But we did something a little diffrent. It did not have much flavor. So we got a ranch packet out. The one that you make the ranch dressing with and just added some to the soup and it turned out great. We did nto add - Read more ...
  5. Tried a healthier version of this soup (down from 60 grams of fat per serv. to 8!!) Cut out the butter completely (we didn't even miss it amazingly) used 6 cups of 2% milk, reduced fat sharp cheddar, reduced fat sour cream. Reserved a 1/4 cup each of sour cream and cheese plus all of - Read more ...
  6. I love this recipe! Can I give it more than five stars? I have made it several times now and it is a favorite at our house making a meal in itself. I will throw in about half of the potatoe skins for a little extra texture. The really nice thing about this soup is - Read more ...
  7. I read every review only because I believe that even experienced cooks can always learn something. Some people complained that the soup was bland. At first taste, while it was still in the pot, I agreed. It tasted like soupy mashed potatoes. I added garlic and onion powder, parsley and cayenne pepper for some zip. - Read more ...
  8. VERY good soup. I recommend being careful how much flour you put in, though. I put too much in. The thickness comes at the final stages, so don't worry if it seems thin. Also, I like it with more potato and bacon in it like a chowder. I will definately be making this during the - Read more ...
  9. This was exelent. It tasted a little bland the day that I made it. By the second day all of the flavors came out. It was perfect!! I sugest letting it sit over night.
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