Baked Potato Soup

Time: 30 min | Yields: 7

This is a creamy potato soup—a little different than a chowder—and topped with cheddar and bacon. This is a soup that everyone will like.

Ingredients

Directions

Melt the butter in a large saucepan over medium heat. Add the onion and carrot and cook until soft, stirring occasionally.
Stir in flour. Gradually stir in broth and evaporated milk. Cook over medium heat. Stirring occasionally, until the mixture thickens and just comes to a boil.
Scoop the pulp from the potatoes and add to the soup. Cook again until thick.
Add the cheese, salt, and pepper and stir until the cheese is melted the soup is thin.
Serve with grated cheese, bacon, and green onion on top.

Recommended Cream Soup Recipes

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Cream of Potato Soup: There’s nothing quite as warming as a creamy potato soup.
Cream of Corn Soup: This is a cream soup that doesn’t require you to cream the vegetables.
Cream of Celery Soup: This soup is similar to our cream of broccoli soup but uses diced celery instead.
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