Hearty Comfort Indulgence: Baked Potato Soup Bli


– 4 large russet potatoes, baked and cooled – 6 slices of bacon, cooked and crumbled – 1/2 cup chopped green onion – 1/4 cup unsalted butter – 1/4 cup all-purpose flour – 4 cups whole milk – 1 cup sour cream – 2 cups shredded cheddar cheese – Salt and pepper to taste – Chopped fresh chives for garnish

White Bag


Prepare the Potatoes: Start by baking the russet potatoes until they are tender. Once they’ve cooled, peel and cube them into bite-sized pieces. – Cook the Bacon: In a separate pan, cook the bacon until it’s crispy. Drain it on paper towels and then crumble it into small pieces. – Sauté the Onions: In a large pot, melt the butter over medium heat. Add the chopped green onions and sauté until they become tender. – Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and stir continuously for a few minutes to create a roux, which will thicken the soup. – Add Milk: Gradually whisk in the whole milk, stirring constantly until the mixture is smooth and thickened. – Incorporate Potatoes and Bacon: Add the cubed baked potatoes and crumbled bacon to the pot. Stir well to combine. – Creamy Goodness: Stir in the sour cream and shredded cheddar cheese, allowing them to melt into the soup. This will give your Baked Potato Soup that creamy and cheesy goodness. – Season to Perfection: Season your soup with salt and pepper to taste. Remember to adjust the seasonings according to your preferences. – Garnish and Serve: Ladle the piping hot Baked Potato Soup into bowls. Top each serving with additional shredded cheese, crumbled bacon, and chopped fresh chives for a burst of color and flavor.

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