This baked potato soup recipe is the perfect food for a cold Fall day. I encourage you to make a batch and try it out. Serve it up with some crusty rolls for dipping.
Best baked potato soup recipe
Cook bacon over medium heat until browned. Reserve bacon grease, and crumble bacon
In a stock pot or large dutch oven, melt the butter over medium heat. Whisk in flour until smooth.
Gradually stir in milk, stirring constantly until combined, cook until slightly thickened.
Stir in potatoes and onions, bring to a boil stirring often.
Reduce heat and simmer 10 minutes stirring frequently.
Mix in bacon, sour cream, cheese, salt, pepper, and garlic powder.
One thing I like to do is reserve the bacon grease and use it in place of part of the butter. As long as the total is 2/3 cups of fats, you will be good. The bacon grease just adds a ton more flavor.
If you want to fancy it up, reserve a bit of cheese, bacon and green onion tops and garnish the bowls with them. This is literally my best baked potato soup recipe and the one I make when the day calls for a hearty soup.