My only complaint about this soup is that we only had enough left over for 3 people to have it for lunch the next day. It was so good, next time I’ll make a bigger batch.
I accidentally altered it a tiny bit from the recipe. I didn’t even realize that I’d made the mistake until I woke up at 1am and remembered that I hadn’t put the sour cream into the soup. Honestly, the soup was so good without it, I doubt I’ll ever add sour cream. (Am I the only one who wakes up in the middle of the night thinking about stupid things like sour cream in soup?)
Here’s what you’ll need:
- 4 baking potatoes
- bacon, cooked and crumbled – about 12 slices or 1/2 cup
- 4 green onions, chopped
- 2/3 cup butter
- 2/3 cup flour
- 6 cups milk (didn’t make it in the picture)
- 1 cup cheddar cheese
- salt & pepper
Bake the potatoes until tender. Cool them and then split them in half and scoop out the pulp. I froze the potato skin shells. I’m going to try to make stuffed potato skins at some point. I’ll let you know how that works out.
In a large pot, melt the butter. Stir in the flour and cook for a minute. Gradually add the milk. Cook over medium heat until it’s bubbly. Don’t let it boil and stir it often. Add the potato pulp, cheese, bacon, green onions, and salt & pepper to taste.
Heat the soup, but don’t let it boil. You may need to add a bit more milk if it seems to thick. Serve it with extra cheese and bacon.
And if you want more quick and hearty recipes for the Instant Pot, then sign up for my free Instant Pot School. You’ll learn how to make some basics, soups and way beyond with free printable recipes, a meal plan with a color-coded grocery list and video lessons.