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Baked Potato Soup

This classic dish takes the familiar flavors of a loaded baked potato — creamy potatoes, smoky bacon, melted cheese, and a touch of green onion — and transforms them into a luscious, cozy soup that’s perfect for chilly evenings, casual family dinners, or anytime you need a little comfort in a bowl.
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Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 large baking potatoes
  • 2/3 cup all-purpose flour
  • 6 cups milk
  • 1 cup shredded extra-sharp cheddar cheese divided
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup sour cream
  • ¾ cup chopped green onions divided
  • 6 slices bacon cooked and crumbled

Method
 

Bake the potatoes:
  1. Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork, place them on a baking sheet, and bake for 1 hour or until tender. Remove from the oven and let cool slightly. Peel the potatoes and coarsely mash them.
Make the base:
  1. In a large Dutch oven, add the flour. Gradually whisk in the milk until smooth and well blended. Cook over medium heat, stirring frequently, until the mixture thickens and becomes bubbly, about 8 minutes.
Add the potatoes and cheese:
  1. Stir in the mashed potatoes, ¾ cup of cheddar cheese, salt, and pepper. Continue stirring until the cheese is fully melted and the mixture is smooth. Remove the pot from the heat.
Finish with sour cream and onions:
  1. Stir in the sour cream and ½ cup of chopped green onions. Return the pot to low heat and cook for an additional 10 minutes, or until the soup is thoroughly heated.
Serve:
  1. Divide the soup evenly among 8 bowls. Top each bowl with the remaining cheddar cheese, chopped green onions, and crumbled bacon. Serve hot.
  2. Enjoy!