Baked Potato Sour Cream Soup
Created by KittenCal on February 16, 2012
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Recipe #4639
Ingredients
- 6 to 8 large baking potatoes
- 2/3 cup all-purpose flour
- 2/3 cup butter
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon fresh ground black pepper, or to taste
- 2 cups half and half cream (or can use milk)
- 4 cups chicken broth
- 8 to 12 strips bacon, cooked
- 8 ounces shredded cheddar cheese
- 1 cup sour cream
- Seasoned salt, to taste
How to Make
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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).
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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.
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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.
Nutritional Facts
- 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