Soups are a staple around here and this one is a favorite (because what's not to like about potatoes, cheese and bacon?) And if you happen to have extra mashed potatoes left on Friday you can use those quite nicely.
Sometimes I'll give it a Mexican flair with a good dose of paprika and chili powder.
2 large potatoes
1/2 cup minced onion
1/3 cup butter
1/3 cup flour
4 cups milk
¼ teaspoon salt
¼ teaspoon pepper
1 1/2 cups Cheddar cheese
4 slices crumbled bacon
3 tablespoons green onion
Bake potatoes at 425 for 40-60 min till tender, cool. Scoop out of skins.Saute minced onion in butter till tender. Add flour, salt, pepper and mix well.
Add milk slowly, whisking as you go to keep it smooth. Add it all, whisking constantly. Cook till thick and bubbly. Lower heat and cook 1 min more. Add scooped potato and 3/4 cup cheese. Stir till cheese melts. Garnish with remaining cheese, green onions and bacon.
8 comments:
One of my all time favorite soups. There is no way you can go wrong with bacon, cheese and pototoes!
Yum This is one of my favorite soups.
Love potato soup. There are so many ways you can mix it up with different add-ins.
Printed this recipe! I love soup and always look for new recipes.
Have a great Thanksgiving!
Wow, amazing. Truly lovely. I love soup, and baked potato soup would be wonderful.
Yum. A perfect winter soup. I'd add chives on top.
That sure does sound yummy! I miss cheese! :( I make a dairy-free potato soup with bacon and veggies, which is extraordinarily good, (I blogged about it here, if you're interested) but yours sounds just delectable to me tonight.
I love potato soup of all kinds...this sounds yummy and I can't wait to try it.
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