Ingredients
Units Scale
- 8 ounces bacon
- 3 Tablespoons butter
- 1/2 cup onion (finely chopped)
- 1/3 cup all purpose flour
- 3 cups milk (I use 1% or 2%)
- 2 cups chicken broth
- 3 Russet potatoes (baked)
- 1/2 shredded cheddar cheese (for topping)
- 3 green onions (chopped)
Instructions
- Cook bacon in a dutch oven over medium heat. Cook until crisp. Drain and set aside. Empty any residue from pot.
- Using same pot melt 1 tablespoon butter over medium heat. Cook onion until soft and translucent. Add 2 tablespoon of butter. Allow to melt. Sprinkle flour over buttery onions. Whisk together. It will be clumpy. Gradually pour in milk. Stir to blend.
- Add broth and potatoes. Bring to a boil. Reduce heat. Cook 10 minutes or until potatoes are tender.
- Ladle soup into bowls. Top with bacon, cheese and green onions.
Notes
This recipe uses ‘baked’ potatoes. Bake them ahead of time.
To cut down cook time, use this method: Scrub potatoes, prick potatoes several times with a fork. Sprinkle with salt and pepper. Then microwave potatoes for about 5 minutes on high. Place in preheated 425 degree oven for about 25 minutes.
Use can peel the potatoes or use with the peel on. Your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup