Can you believe that we actually had SNOW in East Tennessee on Halloween? I’m wondering if that’s a sign that we’re in for a particularly cold and snowy winter this year? If so, you can bet that I’ll be making plenty of hearty soups like this easy Baked Potato Soup. There’s nothing more comforting than a bowl of steamy soup and a roaring fire — both of which John and I enjoyed on our snowy Halloween evening.
Loaded with cheddar cheese, sour cream, chives, and bacon, just add a loaf of crusty bread and salad for a delicious meal. There’s a little time consuming prep work in making this soup–like baking the potatoes and frying the bacon–but it’s worth it! This time the soup came together quickly for me, though, because I used some extra cooked bacon left over from our weekend breakfast and the potato pulp I’d saved from making potato skins earlier in the week. (I’m the Queen of finding uses for leftovers!) Enjoy your week, friends!
Baked Potato Soup
- 4 large or 6 medium potatoes
- 1 small onion diced
- 3 tablespoons butter
- 1/3 cup flour
- 2-1/2 cups low-sodium chicken broth
- 3 cups milk
- 1-1/2 cups cheddar cheese
- 1/2 cup light sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5-6 slices bacon, fried crisp and crumbled (optional)
- chives or green onions for garnish
- Preheat oven to 450 degrees. Wash and dry potatoes and prick 5-6 times with fork. Bake approximately 1 hour or until soft. Cool completely, then slice in half and remove pulp for the soup, leaving some chunks.
- Melt butter in large pot over low heat; sauté onions five minutes. Add flour and cook and stir (this mixture will be very thick) about 10 minutes.
- Slowly add chicken broth a little at a time, stirring constantly until thickened and bubbly. Next, gradually add milk. Bring to a boil, then add potatoes, sour cream, and 1 cup cheese.
- Reduce heat and stir gently until cheese melts. Add bacon (or reserve for topping) or leave out for a vegetarian soup.
- Garnish with more cheese and chives or green onions, if desired.