Bake Potatoes. This can be done in advance. Scoop center out of potatoes.
Simmer milk in large stock pot until bubbling, stirring often. Be careful not to scald.
In a separate pan, melt butter. Add flour, mix well to create a roux.
Add butter/flour mixture to milk. Wisk if necessary and bring up to a boil until it is as thick as you desire.
Add dry chicken broth and pepper.
Add potatoes to the soup.
Serve in bowls topped with shreadded cheese. Put under broiler until cheese is melted. Top with a layer of bacon and sour cream.
I find that the cheese and sour cream is unnecessary since it is a very rich soup already. I chop and fry up a pound of bacon very crisp and then add it to the soup at the end. I just find it is easier that way.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (503g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 376 (49%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 82.8mg||25 %|
|Sodium 1259.3mg||43 %|
|Potassium 1752.8mg||46 %|
|Total Carbohydrate 79.8g||23 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 71.6g|
|Protein 19.4g||28 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 765
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.