chunky baked potato soup with cheese and bacon

Name: Chunky Baked Potato Soup with Cheese and Bacon
Cook time: 30 min
Yield: 10
Cuisine: American
Ingredients: 1/2 cup(s) butter; 1/2 cup(s) onion-chopped; 1/2 cup(s) celery-chopped; 3/4 cup(s) all-purpose flour; 5 cup(s) milk; 3/4 teaspoon(s) salt; 1/2 teaspoon(s) salt; 1 1/2 cup(s) shredded cheddar; 4 large baking potatoes-baked, peeled, & chunked; 12 - bacon slices-cooked and crumbled; 1 cup(s) sour cream; ## OPTIONAL TOPPINGS; - chopped green onions, shredded cheddar, crumbled cooked bacon

66 Pinches

Tracy Joyner

Joplin, MO

Updated on Jun 9, 2014

Taken from 'Recipe Hall of Fame One-Dish Wonders' by Gwen McKee and Barbara Moseley

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prep time

cook time 30 Min

method Stove Top

yield 10-12 serving(s)

Ingredients

1/2 cup butter
1/2 cup onion-chopped
1/2 cup celery-chopped
3/4 cup all-purpose flour
5 cups milk
3/4 teaspoon salt
1/2 teaspoon salt
1 1/2 cups shredded cheddar
4 large baking potatoes-baked, peeled, & chunked
12 - bacon slices-cooked and crumbled
1 cup sour cream
OPTIONAL TOPPINGS
- chopped green onions, shredded cheddar, crumbled cooked bacon

How To Make chunky baked potato soup with cheese and bacon

Step 1

Melt butter in large Dutch Oven over Medium heat. Add onion and celery and saute until tender. Add flour to mixture and cook,stiring constantly for 3 minutes.

Step 2

Gradually add milk and broth, stirring until thickened. Add salt and pepper
Step 3

Add cheese to misture and cook, stirring constantly until melted.
Step 4

Stir in potatoes and bacon. Add sour cream and cook until thoroughly heated.
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