Creamy Baked Potato Soup
Author: Janel at A Mom's Take
Recipe type: Dinner
Cuisine: Soup
Serves: 6
- 6 Large Russet Potatoes (Washed, Peeled and cubed)
- 6 Slices Peppered Bacon (Fried, Drained and crumbled – Reserve bacon grease)
- 1 Tablespoon Minced Garlic
- 6 Green Onions Chopped (Reserve ⅛ cup for garnish)
- 1 Cup Shredded Cheddar Cheese
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Cups Heavy Whipping Cream
- 1 Cup Milk (reserve ¼ cup)
- 2 Cups Water
- ¼ Cup Flour
- Pour reserved bacon grease into large stock pan.
- Cook potato, green onion and minced garlic in bacon grease for 5-7 minutes, reduce heat and add in water, milk and whipping cream.
- Bring to a boil and reduce heat simmering on medium heat for 10-15 minutes stirring occasionally.
- Add in salt, pepper and ¾ cup shredded cheese (reserve ¼ cup of cheese for garnish).
- In small bowl mix reserved milk and flour until well blended. Pour into soup and stir well.
- Cook for another 15 minutes on medium heat stirring occasionally.
- Remove from heat and serve with a garnish of bacon, green onion, cheese or croutons as desired.
Recipe by A Mom's Take at https://www.amomstake.com/creamy-baked-potato-soup-recipe/
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