This is real comfort food, not diet food! The flavors of the creamy sauce with the baked potatoes are married together so well that it's hard to put down. I prefer to put the crumbled bacon and cheese on top of the soup because it adds another layer of flavor, but you like yours combined, it may be done that way also.
Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. You want it to be chunky, but some will break up. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir, and it will thicken right up. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon and cheese, and get ready to say WOW!.
This soup is a good consistency when initially made, but if you have leftovers, it will thicken in the fridge. When reheating, if the consistency is too thick for you, add a little milk to get it the way you like it. It tastes just as good the next day!
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 10|
|Calories from Fat: 306 (62%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||45 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 82mg||25 %|
|Sodium 542.8mg||19 %|
|Potassium 829.8mg||22 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 33.1g|
|Protein 13.7g||20 %|
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Calories per serving: 497
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