Baked Potato Soup
This baked potato soup is thick, creamy, and an excellent way to use leftover baked potatoes.
bacon
12
slices
butter
⅔
cup
all-purpose flour
⅔
cup
milk
7
cups
large baked potatoes, peeled and cubed
4
green onions, chopped
4
shredded Cheddar cheese
1 ¼
cups
sour cream
1
cup
salt
1
teaspoon
ground black pepper
1
teaspoon
 Gather all ingredients.
  Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
  Meanwhile, melt butter in a stockpot or Dutch oven over medium heat. Gradually add flour, whisking until well-combined. Slowly pour in milk, whisking constantly until smooth and thickened.
  Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.
  Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.
  Enjoy!
