Ingredients
Scale
- 4 large baking potatoes
- 6 slices bacon
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups half-and-half cream
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup shredded Cheddar cheese
- 1/2 cup chopped green onions
- 1/2 cup sour cream
Instructions
- Bake potatoes at 400 degrees F (200 degrees C) for 1 hour or until tender. Cool, peel, and mash.
- Cook bacon in a large saucepan over medium heat until crisp. Remove bacon, crumble, and set aside. Drain bacon drippings, reserving 1 tablespoon in the pan.
- Add chopped onion to the bacon drippings and cook until tender.
- Stir in butter until melted. Blend in flour and cook, stirring constantly, for 2 minutes.
- Gradually whisk in milk and half-and-half. Cook and stir until thickened and bubbly.
- Add mashed potatoes, salt, and pepper. Stir until well blended and heated through.
- Remove from heat and stir in cheese until melted.
- Serve topped with crumbled bacon, green onions, and a dollop of sour cream.
Notes
For a thicker soup, use less milk or add more flour during the roux step. You can substitute half-and-half with heavy cream for a richer texture. Leftovers reheat well and flavors deepen after a day.
- Prep Time: 15 mins
- Cook Time: 1 hr 20 mins
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg