I love all things potato, and this soup is no exception. A lot of baked potato soups just taste like watered down mashed potatoes, but this version has a lot more depth of flavor than most other recipes. I’m sure this is partially because of the 12 ounces of bacon that is in it! It reheats extremely well and actually tasted better the day after, as the flavors melded together nicely. I don’t think I’ve ever been more excited for leftovers as I was with this soup. I even spread it out over 2 days, padding it with a side of bread so it would last longer. Yes, it’s that good.

The recipe calls for 1 1/4 cups cheese, but let’s be honest, I probably added at least a 1/2 cup extra. This girl loves her cheese. Other than that tiny addition, I followed the recipe pretty precisely and I wouldn’t change anything next time. Try this recipe while winter is still here!

Baked Potato Soup (serves 8-10)
Ingredients:

2/3 cup butter
2/3 cup flour
7 cups milk
4 cups potatoes, baked and cubed (from about 4-5 large baking potatoes)
4 green onions, sliced thinly
12 ounces bacon, cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 tsp salt, plus more to taste
1/2 tsp pepper, plus more to taste
1 tsp garlic powder

In a large stockpot or Dutch oven, melt butter. Add flour and whisk until smooth. Gradually add milk, one cup at a time, whisking until thickened. Add potatoes and onions and bring to a boil, stirring constantly. Reduce to a simmer and let cook for at least 10 minutes, stirring occasionally. Add bacon, cheese, sour cream, salt, pepper and garlic powder. Stir until cheese is melted. Serve immediately with extra bacon, cheese, sour cream and onions, if desired.

If reheating leftovers, you may need to add a few Tbs of water per serving to thin it out a bit.

Recipe from The Cooking Photographer