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I have a friend who makes the best baked potato soup. I haven’t been able to squeeze the recipe out of her, but from what I hear, it is quite the labor of love. It involves actually baking the potatoes and then standing at the stove for quite some time. It is delicious soup, so it is worth it. And did I mention that she brought it to me after we had one of our babies? Yum!
But for someone like me who doesn’t like to be in the kitchen longer than I have to, I was thrilled to find a recipe for potato soup that does not involve baking potatoes. Yes, please!
This recipe was adapted from ALL YOU magazine, which will no longer be in circulation as of their December 2015 issue.
This soup is so yummy and very quick and easy to make. It came together for me in 30 minutes, from start to finish. I also love that this is a budget-friendly recipe. Most of the ingredients are either on sale quite often or are pantry and fridge/freezer staple items. This will definitely be a regular meal for us in the cold, winter months when all I crave is soup!
Ingredients:
2 T. chopped chives {or green onions}
Directions:
1. Prick potatoes with a fork; microwave on high until cooked through, turning once, 12 to 15 minutes. Let cool slightly. Scoop out flesh and mash with a fork.
2. In a skillet* {I love using an electric skillet for bacon}, cook bacon until crisp, turning once, about 10 mins.; crumble.
3. Melt butter in a saucepot* over medium heat. Add flour; whisk* until smooth and golden, about 2 minutes.
4. Whisk* in milk. Cook until thickened, whisking, 5 to 6 mins. Stir in potatoes, cheese, and 1/2 tsp. each salt and pepper. Cook, stirring until cheese melts and soup is hot. Whisk* in sour cream. Season with salt and pepper. Top with bacon, chives, and extra cheese.
ENJOY quickly {because it won’t last long}!
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What are your favorite soups??
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- 4-5 baking potatoes
- 4 slices of bacon
- 4 Tbsp. unsalted butter
- ⅓ C. all-purpose flour
- 4 C. milk
- 1 C. cheddar cheese
- ½ tsp. salt and pepper
- ½ C. sour cream
- 2 T. chopped chives (or green onions)
- Prick potatoes with a fork; microwave on high until cooked through, turning once, 12 to 15 minutes. Let cool slightly. Scoop out flesh and mash with a fork.
- In a skillet, cook bacon until crisp, turning once, about 10 mins.; crumble.
- Melt butter in a saucepot over medium heat. Add flour; whisk until smooth and golden, about 2 minutes.
- Whisk in milk. Cook until thickened, whisking, 5 to 6 mins. Stir in potatoes, cheese, and ½ tsp. each salt and pepper. Cook, stirring until cheese melts and soup is hot. Whisk in sour cream. Season with salt and pepper. Top with bacon, chives, and extra cheese.
Oh I LOVE soups too!! I am going to try this one for sure! Esp when you can get a good deal on potatoes frequently. And I have never heard of that magazine…might just have to check that out too! 🙂