Baked Potato Soup

Recipe by
Matt McDonald

This baked potato soup is sure to be a crowd pleaser

  • 4 Large baking potatoes
  • 2/3 cup butter or margarine
  • 2/3 cup all-purpose flour
  • 6 cups milk
  • ¾ tsp. salt
  • ½ tsp. black pepper
  • 4 green onions, chopped and divided
  • 1 ¾ cups shredded cheddar cheese, divided
  • 12 slices bacon, cooked, crumbled, and divided
  • 8 oz. sour cream
Featured Iowa Ingredients
  1. Wash potatoes, prick with fork, and bake at 400 degrees for one hour, or until fork tender.  Let cool.  
  2. Cut potatoes in half and scoop out pulp; discard skins.  
  3. Melt butter in kettle over low heat and add flour.  Cook 1 minute, stirring constantly.  
  4. Gradually add milk, stirring constantly, until thick and bubbly.  
  5. Add potato pulp, salt, pepper, 2 tablespoons of green onion, ½ cup of crumbled bacon, and 1 cup cheese.  
  6. Cook until thoroughly heated; stir in sour cream and heat through.  
  7. Serve with remaining green onions, bacon, and ¼ cup cheese as garnish.

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