Chunky Baked Potato Soup with Cheese and Bacon

Serves: 11
Total Calories: 366


1/2 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
3/4 cup all-purpose flour
5 cups milk
1 1/4 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 ounces) shredded Cheddar cheese
4 large baking potatoes, baked, peeled, and cut into large chunks
12 bacon slices, cooked and crumbled
1 cup sour cream
1 Toppings: chopped green onions, shredded Cheddar cheese, crumbled cooked bacon


Melt butter in a large Dutch oven over medium heat; add onion and celery, and sauté until tender. Add flour to mixture and cook, whisking constantly, 3 minutes. Gradually add milk and broth, stirring until thickened. Stir in salt and pepper.

Add cheese to mixture and cook, stirring constantly, until melted. Stir in potatoes and bacon. Add sour cream and cook until thoroughly heated. Add desired toppings to each serving.

Nutritional Facts:

Serves: 11
Total Calories: 366
Calories from Fat: 176

This Chunky Baked Potato Soup with Cheese and Bacon recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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