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Creamy Baked Potato Soup with Bacon

Creamy Baked Potato Soup with Bacon

Melanie Kathryn - Gather for Bread
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup

Ingredients
  

  • 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.
Tried this recipe?Let us know how it was!