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Home » Baked Potato Soup

Baked Potato Soup

December 13, 2015 by Sadie Leave a Comment

Baked Potato soup is thick and creamy with bacon and lots of cheese. This is a great #weeknightmeal. #bakedpotatosoup #bestpotatosoup
This soup is the best potato soup EVER! I got it from my friend Cami. She is an awesome cook and she is the cutest little thing....so I don't think she eats any of her cooking (a trait I don't have!) Seriously this girl is amazing and adorable, so if it's Cami's recipe, SAVE IT! When you read the ingredient list you'll understand why this soup is so good! Also, it makes a TON. I fed my family for two meals and delivered it to two other families for dinner.
I've made it with 2% and whole milk, fat free sour cream  and regular; it always tastes good so make it as you wish! For this post I used regular sour cream and whole milk. I had bacon on hand, but I usually use the bacon pieces. If you do, throw them in a non stick pan and brown them a little. I swear I'm a bacon snob and these are GREAT for this recipe!
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Baked Potato Soup
8 medium baking potatoes (russet) if they are large just use 4
1 1/3 cup butter
1 1/3 cup flour
12 cups milk (this isn't a typo!)
1 1/2 tsp salt
1 1/2 tsp pepper
8 green onions
24 slices bacon, cooked and crumbled (or 1 package bacon pieces)
2 1/2 cups cheddar cheese, shredded
16 oz. sour cream
2 Tbsp. chicken base (or bouillon)

Wash potatoes and bake at 400 degrees for 1 hour. Let cool. Cut into 1/2 inch cubes, leaving the skin on the potatoes. Melt the butter in a large stockpot over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Add milk, cook over medium heat stirring constantly until mixture is thick and bubbly. Add potato cubes, salt, pepper, chicken base, green onions, bacon, and cheddar cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary (I add at least another cup) for desired thickness. Garnish with additional bacon, onions, or cheese if desired. Yields 20 cups. Great in bread bowls from Walmart or Panera bread (panera sells them for $1 each and they are amazing!) or serve with our favorite roll recipe you can find here!

Step-by-step
​Wash potatoes and bake at 400 degrees for 1 hour. Let cool. Cut into 1/2 inch cubes, leaving the skin on the potatoes.
Melt the butter in a large stockpot over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly.
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Add milk, cook over medium heat stirring constantly until mixture is thick and bubbly. Add potato cubes, salt, pepper, chicken base, green onions, bacon, and cheddar cheese. Cook until thoroughly heated.
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Stir in sour cream. Add extra milk if necessary (I add at least another cup) for desired thickness.
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Garnish with additional bacon, onions, or cheese if desired. Yields 20 cups.
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Great in bread bowls from Walmart or Panera bread (panera sells them for $1 each and they are amazing!) or serve with our favorite roll recipe you can find here! ​​
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Filed Under: Entrees, Recipe Box

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Welcome to Clover Lane! We are Cassie and Sadie-- A sister DIY duo with serious "go get 'em" personalities. We take boring rooms and make them not-so-boring by knocking down walls and getting stuff done!! Oh, and we LIVE to eat.

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