BAKED POTATO SOUP (THICK & CREAMY)

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Make and share this Baked Potato Soup (Thick & Creamy) recipe from Food.com.

Provided by kmayo0402

Categories     Cheese

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb bacon, diced
4 tablespoons butter
1/2 cup diced celery
1 cup diced onion
1 bunch green onion, thinly sliced
1/3 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half
4 -5 large potatoes, baked, peeled, and diced (can bake ahead of time)
1 teaspoon salt (to taste)
1/4 teaspoon ground black pepper
8 ounces sour cream
8 ounces schredded sharp cheddar cheese
1 bunch sliced green onion

Steps:

  • In a dutch oven or large kettle over medium heat, cook the bacon until crisp.
  • Remove bacon drippings into a cup.
  • Put 2 Tablespoons of bacon drippings back into the pan along witht the butter, chopped onions and celery.
  • Cook, stirring, until vegetables are tender.
  • Stir in the sliced green onions and flour until blended.
  • Stir in the chicken broth; cover and continue cooking, rfrequently, until the mixture is thickened and vegetables are very tender.
  • Stir in 1/2&1/2, diced potatoes, salt, pepper, and cheese.
  • Continue cooking until cheese is melted.
  • Blend about 1/3 of the soup in batches until smooth.
  • Add the blended soup back into the pot and add sour cream.
  • Cook, stirring constantly, (don't walk away at all) until soup is hot.
  • Serve the soup garnished with bacon and extra sliced green onions, if desired.

Nutrition Facts : Calories 755.8, Fat 54.4, SaturatedFat 26.1, Cholesterol 121.6, Sodium 1340.6, Carbohydrate 45.1, Fiber 5.4, Sugar 4.7, Protein 23.1

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