- 4 slices bacon (diced)
- 5 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 3 1/2 cups milk (or more, as needed)
- 3 russet potatoes (peeled and cubed)
- 2 green onions (thinly sliced)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- kosher salt
- freshly ground black pepper
|Calories730Calories from Fat420|
|% DAILY VALUE|
|Calories from Fat420|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sam 2 months ago
great but burned bottom of pan
Jennifer A. 8 months ago
Very rich and creamy. I prefer this recipe over others that I have tried.
Averi 9 months ago
This ended up really tasty, but the recipe is kind of deceiving in terms of the time it takes to make and how to get the soup to thicken. You need at least 1-1.5 hrs hands on to make it, because it really needs to be boiled for like 30+ minutes for the potatoes to soften, rather than simmer for 15-20. Cube your potatoes very small to speed up the process and reduce chumminess. I would also recommend adding a little extra milk and throwing some minced garlic in with the onions. Overall very yummy once you add all the toppings in, but takes a lot of work.
Lauren Plowman 9 months ago
First impression, it's a simple and savory soup with lots of potato chuncks. Reheating the leftovers presents a much thicker consistancy and more prominant flavor with a better incorporation of the potatos as far as consistancy goes.
Jasmine Salas 10 months ago
its a little bland but i loved it just added a little extra of everything :) and added garlic salt instead
Sue O. 3 years ago
I added a teaspoon of crushed garlic,and i used red potatoes instead of russet....Amazing !!! I love it.
Sheema A. 3 years ago
This soup is super easy to make, and is seriously yummy, hearty and filling! Although, one bowl was more than enough for me LOL. I made a few minor changes. In order to infuse the soup with more flavour I made it in the same pot I cooked the bacon in. That yielded me about 2 tablespoons of yummy bacon oil, so I reduced the butter to 3 tablespoons. And I just mixed all the bacon into the soup once the soup was done, since I'm cooking for one and it wouldn't make sense to have to keep/refrigerate loose bacon bits separately. Also, I happened to have some leftover cream on hand, so I used 1 cup of cream and 2.5 cups of milk...that's probably why my soup turned out so super-thick it was practically a sauce!! I would definitely make this again, it's great comfort food.