Cheesy Baked Potato and Bacon Soup

“This soup really hits the spot on cool days served with crusty buns and butter!”
READY IN:
1hr 15mins
YIELD:
12 cups (approx)
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake the potatoes in the oven until fork-tender (about 1 hour) cool and remove the peel.
  2. Place the potatoes in a bowl and mash using a fork.
  3. Melt butter in a Dutch oven over medium heat; add in onion, garlic and celery (if using) saute until tender.
  4. Add in flour and cayenne and stir until smooth.
  5. Add in the mashed potatoes, half and half cream and milk; cook over low heat until thoroughly heated.
  6. Add in 3/4 cup grated cheddar cheese, 1/4 cup grated parmesan cheese and half of the cooked crumbled bacon; stir until the cheese has melted and the soup is heated through.
  7. Season soup with salt and black pepper.
  8. Ladle into serving bowls; sprinkle with remaining crumbled bacon and more cheddar cheese or Parmesan cheese.

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