Baked Potato Soup Recipe -

This baked potato soup recipe is heart warming for a cold snowy weather event. From my cookbook! Checkout my other cookbooks here.

Prep: 15 min Cook: 25 min Servings: 6

Ingredients

12 slices bacon

3 Tbs reserved bacon drippings

⅔ cup butter

1/3 cup all-purpose flour

4 cups milk

3 cups chicken broth

4 large leftover baked potatoes, cubed

1 yellow onion, chopped

3 cloves garlic, minced

1 ¼ cups Cheddar cheese, shredded

1 cup sour cream

1 tsp salt, or to taste

1 tsp ground black pepper

Chives, chopped

Cheddar cheese, shredded

Directions

Cook the bacon: In a large skillet, add the bacon and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes.
Drain, crumble the bacon and set aside. Reserve some of the bacon as a topping for the soup, if desired. Reserve the drippings.
Make the soup: In a stockpot, melt the butter and bacon drippings over medium heat. Sauté the onions and garlic until onions are translucent.
Whisk in the flour until well combined. Whisk in the milk and broth slowly until smooth and thickened.
Add the baked potatoes, onions, and minced garlic and bring to a boil while stirring frequently. Reduce to a simmer and cook for 10 minutes.
Stir in the crumbled bacon, Cheddar cheese, sour cream, salt, and pepper and cook and stir until cheese is melted.
Serve topped with more crumbled bacon, chives, and cheese if desired.