When winter season rolls around, we grab our dish box and flip straight to the recipe for baked potato soup. A warm, soothing soup that’s anything but common, this simple baked potato soup recipe is like a baked potato, but better. It’s one of our favorite winter soups for dinner, once we pile those leftovers into the fridge, we can’t wait to warm it for lunch the next day, too.

The potato soup recipe comes together rather quickly. Once you’ve got your potatoes peeled and onions sautéed, all that’s left is stirring in active ingredients and letting them simmer. To reduce cooking time, you can also microwave your potatoes before peeling and mashing.

Simply be sure to pierce them with a fork before putting them in the microwave. Leading with bacon bits and Cheddar, and you’re sure to hear a cheer from your supper crowd.

Ingredients
5 big baking potatoes, baked

1/4 cup butter or margarine

1 medium onion, sliced

1/3 cup all-purpose flour

1 qt. half-and-half

3 cups milk

1 tsp. salt

1/8 tsp. ground white pepper

2 cups (8 oz.) shredded Cheddar cheese

8 bacon pieces, cooked and fallen apart

Instructions
Collect ingredients:
Preparation potatoes:
Peel potatoes, and coarsely mash with a fork.
Prepare onion:
Melt butter in a Dutch oven over medium heat; include onion, and sauté until tender.

Add flour:
Include flour, stirring until smooth.
Include potatoes:
Stir in potatoes, half-and-half, and next 3 components; cook over low heat until thoroughly heated up.
Garnish soup, and serve:
Leading each serving with cheese and bacon.