Baked Potato Soup
Here’s a SUPER EASY, DELICIOUS recipe the whole family will LOVE! I came up with this recipe on Sunday when I was feeling too lazy to leave my house. I looked in my freezer and the only meat I had was bacon. Then I remembered the leftover green onion I had from a previous meal and thought, “I could make baked potato soup with this.” Sometimes the best recipes come from just “using up the pantry.” Enjoy! 🥔🥓🍲
Ingredients
- 10 baby red potatoes (or 5 large potatoes – any potato will work)
- 5 strips of Nueske’s Applewood Smoked Bacon, cooked and chopped (save 1 tablespoon bacon grease for later)
- 4 tablespoons butter
- 1/2 cup Garlic Extra Virgin Olive Oil
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 2 1/2 cups milk (I just used 2% because thats all I had here)
- 2 1/2 cups chicken broth
- 1 1/2 cup shredded cheese
- 3/4 cup sour cream
- Urban Accents Heartland Pepper & Garlic seasoning blend, to taste
- Himalayan Sea Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup diced green onions
Directions
Dice potatoes in bite size pieces and add to a medium sauce pan. Fill with water, add a dash of Himalayan Sea Salt and bring to a boil. Once cooked, drain and set aside (if you used russet potatoes, peel the jackets off of them after the potatoes cool).
While the potatoes are cooking, add 1 tablespoon bacon grease and the Garlic Extra Virgin Olive Oil to a saute pan. Add chopped onion and saute until tender, set aside.
In a large stockpot heat the butter oven medium-high heat. Quickly whisk in the flour until a roux forms. Slowly add the milk and broth, whisking constantly until boiling and the liquid begins to thicken. Stir in sour cream and shredded cheese. Continue to whisk. Turn down the heat to medium-low.
Add potatoes, bacon, green onions and sauteed onions. Season with Himalayan Sea Salt, freshly ground black pepper and Urban Accents Heartland Pepper & Garlic seasoning blend.
Enjoy! 
