Mom’s Baked Potato Soup
From the CFiander Family Collection: Cozy comfort in a bowl. Loaded with bacon, cheese, and love. Garnish with chives and memories.
- Total Time: 1 hour 20 minutes
Ingredients
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- 4 large baking potatoes
- 1 package (12 slices) of bacon, thick cut
- 1/2 cup of flour, all purpose
- 2 quarts of milk, 2%
- 1 cup of Cheddar cheese, sharp, shredded plus extra for garnish
- Sour Cream, for garnish
- chives, fresh, chopped – for garnish
Instructions
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PreheatPreheat oven to 350F.
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Bake potatoespotatoes and bake 45 mins to an hour or until soft
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Cook the baconWhile potatoes are baking, chop bacon into half inch pieces. Heat a heavy bottomed pan over medium high and toss bacon pieces in. Stir frequently until thoroughly browned. Remove pieces with a slotted spoon.
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Make the rouxAdd flour to the drippings and cook for about a minute. Make sure the flour doesn’t burn. Slowly whisk in the milk. Cook for 15-20 minutes or until the roux has come together into a thick consistency. Add more milk to thin, if necessary.
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Add potatoesWhen potatoes are done, cut in half and scoop out insides. Cut in chunks and add to pot. Add most of the bacon, reserving a handful for garnish. Add the cheese and stir until melted. Salt and pepper to taste.
- Prep Time: 20
- Cook Time: 1 hour
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