Chunky-Cheesy-Creamy Baked Potato Soup with Bacon

Doesn’t the title of this recipe just make you want to jump up and slap the next person you see out of sheer delight?  

My good friend, Amy, shared this recipe (and the Corn Chowder recipe) with me, and I make it several times during the winter.  Each pot makes about 10 servings.


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 tsp. salt

1/2 tsp. pepper

1 1/2 cups (6 oz.) shredded cheddar cheese

4 large baking potatoes:  baked, peeled, and cut into large chunks

12 bacon slices

1 cup sour cream

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 saute until tender.

Add flour to mixture and cook, whisking constantly for 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 potato and bacon.

Add sour cream and cook until thoroughly heated.

Add your favorite toppings.


3 Comments (+add yours?)

  1. Trackback: Soup’s On, Y’all! « Tater Tales
  2. Jackie@OurMomentsOurMemories
    Oct 30, 2008 @ 20:55:01

    Ok, this sounds like heaven for a carb-addict like me. 🙂 Yum!


  3. Calista
    Oct 31, 2008 @ 00:16:05

    I WILL be makin’ this SOON, maybe before I go to bed. We can have it for breakfast in the morning, goes will with waffles right?


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