- 8 slices bacon (cooked and crumbled, reserve about 2 tablespoons of crumbled bacon for garnish)
- 11 tablespoons butter
- 2/3 cup all purpose flour
- 7 cups milk (I used a combo of whole milk and 1%, use whatever you have on hand)
- 6 potatoes (baked peeled and cubed, I typically cook them in the microwave to speed the process along)
- 4 green onions (chopped plus additional for garnish)
- 2 cups sharp cheddar cheese (shredded plus additional for garnish)
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon ground black pepper
|Calories1170Calories from Fat700|
|% DAILY VALUE|
|Calories from Fat700|
|% 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.
Britney K. 24 Oct 2018
It tasted good but took WAAAYY longer than the suggested time. It would be easier to cook your potatoes first before you add them to anything
PandaManda 6 Aug 2018
I made this dish for my husband and 2 year young kids and they all loved it
Stephanie Lynn Stevens 12 May 2018
it tastes like gravy hahahahahaha just pair it with some biscuits for breakfast
thanks 14 Apr 2018
very creamy... I recommend for a thinner soup adding 4 tsp of butter and of milk. Everyone loved it.
Teresa V. 9 Apr 2018
My family said it was the best they ever had
LaShanda Robinson 26 Feb 2018
Delicious!! My family loved it!
Miguel Davalos 25 Feb 2018
Perfect consistency, smells great, taste even better
Siegel 13 Jan 2018
I used half chicken broth and half milk. It was delicious.
Daniel Layman 6 Jan 2018
Excellent I like it a bit creamy and I made enough for 20 people, so I added 4 cups 35 % cream 4 cups half and half with 8 cups of 2 % milk and used extra old Cracker Barrel
Chelsea F. 18 Jan 2017
This soup is super good. I made it a day ahead though, well because soup is always better the day after.
Jamie 14 Oct 2016
My first attempt at potato soup, and it went really well! The directions were clear and easy for me to follow as a beginner. If you would like the soup to be thicker, add in milk very slowly while whisking slowly for longer than you feel may be necessary. It will eventually thicken, and/or just add extra potatoes.
Ashley Fleshman 8 Oct 2016
I have made this 3 or 4 times now and it's so good. It can be fairly time consuming to bake the potatoes but worth it in the end. This is a very creamy soup pefect for fall.
Ryan Grafton G. 25 Sep 2016
It's a nice recipe that gives you what you need, but it does have a few flaws. Besides the nutritional outrage that comes of the calories and fat content, even with low fat substitutions, it isn't as thick as one would expect from a potato soup. Adding flour didn't change much, likely because of just how much milk is needed. I myself used half whole milk, half 2%, so it might be a slight difference compared to using all whole milk, but I doubt it would be a huge change. All in all the recipe needs a few adjustments, but everyone still enjoyed it and I wouldn't recommend against it.
Tamara K. 12 Aug 2016
Totally yummy. Made for my fam last night. Amazing soup and so much faster than my original. Thanks for adding this to yummly
Clara D. 30 Jul 2016
It was ok. Nothing impressive. I will try a different recipe next time. This recipe has too much butter and sour cream to my taste.
Crystal B. 3 May 2016
My husband hates soup, but between 3 people (mostly him) it was gone in no time! Will double next time for leftovers!