This soup is like eating a loaded baked potato from a soup bowel. It leads itself well to modifying and no matter how you make it your dinner table will have a hearty warming meal on it whenever it you make it.
Course Main Dish, soups
Cuisine American
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Total Time 30 minutesmins
Servings 6
Author Suzanne McMinn
Ingredients
4large baking potatoes
10strips of peppered bacon
2/3cupbutter
2/3cupall-purpose flour
1medium onionchopped
7cupsmilk
1cupcheeseshredded (cheddar or pepper jack or whatever you like!)
8ouncessour cream
3/4teaspoonseasoned salt
Instructions
Bake potatoes; cool, peel, and cut up.
While potatoes are baking, fry bacon. Cool and crumble.
In a large soup pot, melt butter.
Add flour and chopped onion.
Once butter/flour/onion mixture thickens and bubbles, add the milk, cheese, sour cream, potatoes, and seasoned salt.
Simmer for 10 minutes.
Stir in crumbled bacon.
Serve immediately.
Note: If you use regular bacon, add 1/2 teaspoon of coarse ground pepper. Or, add some coarse ground pepper even if you do use peppered bacon. As much as I love this soup, this soup loves pepper!