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Potato Soup with Sour Cream
Potato Soup with Sour Cream
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Loaded baked potato soup: creamy, savory blend of sour cream, bacon, Cheddar cheese, and green onions. Irresistibly comforting.
Ingredients:
  • 3 pounds red potatoes, scrubbed
  • 6 slices bacon
  • 2 tablespoons all-purpose flour
  • 6 cups milk
  • 1 teaspoon salt, or more to taste
  • 1.25 cups shredded Cheddar cheese, divided
  • 1.3333333730698 cups sour cream
  • 4 green onions, chopped
Instructions:
  • Peel and cube 4 of the potatoes; set the remaining potatoes aside.
  • In a large pot, submerge cubed and whole potatoes in salted water and bring to a boil. Simmer over medium-low heat until tender, approximately 20 minutes. Drain, reserve 4 whole potatoes, and mash the remaining.
  • In a large skillet over medium-high heat, cook the bacon until evenly browned, about 10 minutes. Drain the bacon on paper towels, crumble it, and set it aside. Cut the reserved whole potatoes into small cubes and set them aside with the bacon.
  • In a large saucepan over medium heat, warm the flour, then gradually whisk in the milk until smooth. Season with salt and pepper, bring to a boil, and cook for 8 to 10 minutes, stirring often. Mix in mashed potatoes until fully incorporated. Remove from heat and stir in 1 cup of shredded Cheddar cheese until melted. Finish by stirring in sour cream and adjusting salt to taste.
  • Top the dish with crispy bacon, diced potatoes, the rest of the Cheddar cheese, and fresh green onions before serving while it's warm.

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