30 Minute Baked Potato Soup

March 20th, 2013

Don’t you love recipes that you can whip up in a hurry, yet taste like they’ve been cooking all day? I’m a huge fan of those and an even bigger fan of using leftovers for an entirely different meal.  The day before I made a roast with baked potatoes in the crock pot.  {You know how easy it is to make baked potatoes in the crock pot, right???} And since I filled the crock pot with potatoes, I had a handful left over, which was perfect for this recipe. 

I loved how this turned out…better than any restaurant potato soup if I say so myself, but I also had other witnesses. 😉 An easy fix for upcoming March Madness get-togethers!

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30 Minute Baked Potato Soup

Ingredients:

• 1 pound of bacon {cooked and crumbled}
• 2/3 cup of butter
• 2/3 cup of flour
• 7 cups of milk
• 1/2 – 1 cup of chicken broth
• 5-6 medium baked potatoes {peeled and diced}
• 1 1/4 cups of shredded or cubed cheddar cheese
• 1 cup of sour cream
• 1 teaspoon of salt
• 1 teaspoon of pepper

Directions:

1.  Melt the butter in a large stock pot or Dutch oven over medium heat.  Add flour and whisk until smooth. 

2. Slowly add milk, and stir constantly until thickened.

3.  Add potatoes and bring to a boil, stirring often.

4. Reduce heat and simmer for 10-12 minutes, then add bacon, cheese, sour cream, salt, and pepper, along with chicken stock to thin to your liking.

5. Stir until well blended and cheese is melted.  Sprinkled with shredded cheese and serve with warm bread for dipping.

What’s YOUR favorite 30 Minute Meal?