Baked Potato Sour Cream Soup
"Cook time does not include baking the potatoes, this is a very thick soup you may thin with mil;k if you like"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (474.4 g)
- Calories 691.9
- Total Fat - 47.3 g
- Saturated Fat - 19.8 g
- Cholesterol - 81.5 mg
- Sodium - 815.8 mg
- Total Carbohydrate - 50.6 g
- Dietary Fiber - 3.7 g
- Sugars - 17.9 g
- Protein - 18.9 g
- Calcium - 443.3 mg
- Iron - 1.8 mg
- Vitamin C - 308.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bake potatoes until fork-tender then peel. Mash or cube the potatoes depending on the desired consistency for the soup (mashing will create a very thick soup).
Step 2
In a large soup pot combine butter with flour, black pepper and cayenne to make a roux. Cook for 1 minute, then slowly whisk in the cream or milk and broth.
Step 3
Add potatoes, cooked bacon and cheddar cheese. At the last minute stir in the sour cream. Season to taste with salt and more pepper before serving. Soup will be thick. Add milk to reheat.
Tips
No special items needed.
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