Gregg's Baked Potato Soup

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Ready In:
1hr 45mins
Ingredients:
11
Yields:
2 quarts
Serves:
5-7
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ingredients

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directions

  • Bake potatoes at 400 degrees for an hour.
  • Cut in half lengthwise, scoop out and reserve pulp; make stuffed potato skins from shells.
  • Melt butter in saucepan over low heat; add flour, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually add milk and cook over medium heat, stirring constantly until thick and bubbly.
  • Stir in potato, salt, pepper, 1/2 bacon, 2T onion, garlic and 1 c cheese.
  • Cook until thoroughly heated (do not boil).
  • Stir in sour cream and heat.
  • Serve with remaining bacon, onion and cheese.

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Reviews

  1. Was going to post this exact recipe for safekeeping. I've been making this since 1990. It's wonderful. Absolutely worth the effort. Thanks Gregg for saving me the labor of posting!
     
  2. I REALLY liked this! Great texture!
     
  3. My DD, home from college for a break, made this for dinner tonight. I can't speak to the ease of preparation but the taste is wonderful! Comfort food at it's best! She made the soup as written with one exception. We opted to not stir in any sour cream and just serve it on the top of the soup. This may have saved a few grams of fat and calories. Thanks for a great soup!
     
  4. Yummy! Yum! Yum! I used half the bacon (crumbled)! First time making "baked potato" soup! Thanks Gregg!
     
  5. This hit the spot for lunch after out sledding all morning. The only thing I added was some white pepper for a little added bite. Thanks for posting!
     
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