This creamy baked potato soup with crispy bacon bits and shredded Cheddar is a tasty way to use leftover baked potatoes to feed a hungry family!
Step1
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.
Step2
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.
Step3
Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.
Step4
Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.
Prepare Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
6
Calories:
748 kcal
Carbohydrate:
50 g
Cholesterol:
85 mg
Dietary Fiber:
2 g
Protein:
27 g
Saturated Fat:
20 g
Sodium:
1335 mg
Total Sugars:
16 g
Total Fat:
49 g
