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Baked Potato Soup

Baked Potato Soup

1 Hr(s) 30 Min(s)
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1 serving
Original recipe yields 1 serving
4 lg. baking potatoes
1 lb cooked crumbled bacon
2/3 cup real butter
2/3 cup flour
6 cups milk
1 & 1/4 cups Kraft Velveeta Cheese, cut into small cubes
2 tsp sea salt or to taste
1 tsp course ground pepper or to taste
1 cup sour cream
4 green onions, chopped
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Let's Make It
Preheat oven to 400 degrees. Pierce potatoes with a fork a few times. Do not wrap them. Spray lightly with cooking oil in shallow glass pan and bake for 1 hour. While your potatoes bake, cook your bacon till crisp. Drain bacon on paper towel. Crumble and set aside. Slice potatoes in half and scoop out the pulp and put in a bowl. Set aside.
In a large pot melt butter. Add flour slowly while stirring and cook on medium, heat for 1 min. Add milk gradually to rue. Stir and cook till thickens. Add potatoes, 1/2 of the bacon, 1 cup of the cheese, salt and pepper. Stir and cook until heated through. Stir in sour cream. Pour soup into bowls and top with remaining bacon, onion, and cheese.
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