How To Make Bob Evans Cheddar Baked Potato Soup Recipe
Creamy and cheesy potato soup with a hint of smoky bacon flavor, served hot and perfect for chilly weather.
Serves:
Ingredients
- 4 medium-sized potatoes, peeled and cubed
- 1/2 cup of butter
- 1/2 cup of all-purpose flour
- 4 cups of milk
- 2 cups of shredded cheddar cheese
- 1/2 pound of bacon, cooked and crumbled
- 1/2 cup of sour cream
- Salt and pepper, to taste
Instructions
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In a large pot, cook the potatoes until they are soft and tender.
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Drain and mash the potatoes in the same pot.
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In a separate saucepan, melt the butter over medium heat.
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Add the flour and whisk until it becomes a smooth paste.
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Gradually pour in the milk and whisk continuously until the mixture thickens.
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Add the cheese and stir until it has melted and mixed well.
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Add the bacon and potato mixture to the cheese sauce and stir to combine.
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Over low heat, let the soup simmer for about 10-15 minutes, stirring occasionally.
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Stir in the sour cream and salt and pepper to taste.
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Serve the soup hot with a garnish of extra bacon bits and shredded cheese, if desired.
Nutrition
- Calories : 693kcal
- Total Fat : 53g
- Saturated Fat : 31g
- Cholesterol : 156mg
- Sodium : 860mg
- Total Carbohydrates : 30g
- Dietary Fiber : 2g
- Sugar : 12g
- Protein : 24g
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