Baked Potato Soup I ~ supenelope

Susan Pilz Leanna

This is great for leftover potatoes....or make from scratch. My husband liked it better the second night when he ate it for leftovers.

Modified from: Baked Potato Soup I

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60 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Remove bacon & place onto paper towels, but do not discard bacon grease. Crumble bacon and set aside.
  2. Into a small amount of bacon grease, brown onions & 2 cloves garlic.
  3. In a dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes, onions and garlic. Bring to a boil, stirring frequently. Mash slightly with potato masher,if desired.
  4. Reduce heat, and simmer 10 minutes. Mix in 1/2 the bacon, 1 cup shredded cheddar cheese, majority of the sour cream, and spices. Continue cooking, stirring frequently, until cheese is melted.
  5. When serving, sprinkle top with shredded cheddar cheese, bacon bits, scallions & a dollop of sour cream.


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