Baked Potato Soup is one of our most requested recipes – it’s creamy and rich with the perfect balance of flavors. To use it as planned leftovers, have baked potatoes during the week and simmer a pot of this satisfying soup on the weekend.
12slicesturkey bacon, cooked, crumbled, and divided
1 ¼cupsshredded cheddar cheese, divided
Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins.
Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)
Add potato pulp, salt, pepper, 2 tablespoon green onions, ½ cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream and cook until heated, mixing well.
Garnish with your choice of remaining green onions, bacon and cheese.