Zutaten für Best Baked Potato Soup
- 6 medium baking potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 6 cups milk
- 1 pound bacon
- 1 bunch green onions, chopped
- 1 cup sour cream (optional, for topping)
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons bacon grease
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Zubereitung von Best Baked Potato Soup
- Preheat oven to 400°F (200°C). Bake potatoes until tender (about 1 hour). Cool completely. For faster prep, bake potatoes a day ahead.
- While potatoes bake, chop green onions and set aside. Shred cheese and set aside.
- Cook bacon in a medium pan over medium heat until crisp. Remove bacon and set aside, reserving 2 tablespoons of bacon grease.
- Once potatoes are cool, cut them into 1-inch cubes (leave skins on or off, your preference).
- In a large pot or Dutch oven, melt butter over low heat. Stir in reserved bacon grease.
- Whisk in flour until smooth and bubbly (about 1 minute).
- Gradually whisk in milk, ensuring no lumps form. Continue stirring until sauce thickens.
- Add cubed potatoes and green onions to the pot.
- Bring to a gentle simmer, stirring occasionally. Cook for 10 minutes.
- Stir in salt, pepper, and most of the cheese (reserve some for topping). Stir until cheese is melted and creamy.
- Stir in the cooked bacon.
- Serve immediately, topped with extra cheese, bacon, and green onions (if desired).
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
16g
Fat
178g
Carbs
23g
