Does anyone have a creamy baked potato soup recipe?

I would like one with onions, cheese, and bacon added to itDoes anyone have a creamy baked potato soup recipe?
12 slices bacon


2/3 cup margarine


2/3 cup all-purpose flour


7 cups milk


4 large baked potatoes, peeled and cubed


4 green onions, chopped


1 1/4 cups shredded Cheddar cheese


1 cup sour cream


1 teaspoon salt


1 teaspoon ground black pepper


DIRECTIONS


Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.


In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.


Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.Does anyone have a creamy baked potato soup recipe?
Baked Potato Soup





2/3 cup butter


2/3 cup all purpose flour


7 cups milk


4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)


4 green onions, sliced


4 strips bacon, cooked crisp and crumbled


1 1/4 cups shredded cheddar cheese


1 cup (8-oz) sour cream


salt and pepper to taste





In a large soup kettle, melt the butter. Stir in the flour, heat


and stir until smooth. Gradyally add milk, stirring constantly


until thickened. Add potatoes and onions. Bring to a boil, stirring


constantly. Reduce heat; simmer for 10 minutes. Add remaining


ingredients; stir until cheese is melted. Serve immediately!
well u can just take a baked potato and add sour cream in the middle of the potato then cook it for 5 to 10 minutes
Baked Potato Soup


This tastes like a baked potato and sour cream. It is so yummy on a cool night. You'll make it often once you have tried it. It is good served with a crusty grilled ham and cheese sandwich (#102070).





40 min 30 min prep


4 servings





4-5 medium baking potatoes


3 slices bacon


1/2 cup onions, chopped


1 (14 1/2 ounce) can chicken broth (I use College Inn)


1 1/2 cups whole milk


1 dash garlic powder


1/2 teaspoon salt


1/4 teaspoon black pepper


3/4 cup shredded cheddar cheese


3/4 cup frozen broccoli florets


1 cup sour cream





Bake the potatoes till done.


Remove the skins and coarsely mash as you want the potatoes to be chunky.


Dice the bacon and fry till crispy done in the pan you will be making the soup.


Remove bacon to a towel and set aside.


Discard all but about 1/2 teaspoons drippings in pan.


Add the chopped onion to the pan and cook till done but not brown (you can add a tad of water to the pan if the onions need it so they won't brown).


While the onion is cooking, place the broccoli in a saucepan and cook till almost done.


Add the chicken broth, milk, mashed baked potatos, garlic powder, salt, pepper, and broccoli and simmer over a low heat for about 10 minute.


Add the cheese stirring occasionally till melted.


Add the bacon and sour cream just before serving.


Mix it in and ladle it into bowls.
Take a baked patato, several actualy, and put them in a blender on pulse for about 30 mins. Best served with a straw.
Here ya go!





1 lb. baking potatoes, cut into cubes (about 3 cups)


1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth


1 cup milk


3 slices OSCAR MAYER Bacon, cooked, crumbled and divided


1 cup KRAFT Shredded Cheddar Cheese, divided


2 Tbsp. sliced green onions, divided


1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream





Enjoy,


Jessica