When winter rolls around, we grab our dish box and flip straight to the dish for baked potato soup. A warm, reassuring soup that’s anything however common, this easy baked potato soup recipe resembles a baked potato, however better. It’s one of our preferred winter soups for supper, but once we pile those leftovers into the refrigerator, we can’t wait to warm it for lunch the next day, too.

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

Just make certain to pierce them with a fork before placing them in the microwave. Top with bacon bits and Cheddar, and you’re sure to hear a cheer from your dinner crowd.

Active ingredients
5 large baking potatoes, baked

1/4 cup butter or margarine

1 medium onion, chopped

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, prepared and fallen apart

Directions
Gather ingredients:
Preparation potatoes:
Peel potatoes, and coarsely mash with a fork.
Prepare onion:
Melt butter in a Dutch oven over medium heat; add onion, and sauté up until tender.
Include flour:
Include flour, stirring until smooth.
Include potatoes:
Stir in potatoes, half-and-half, and next 3 active ingredients; cook over low heat up until completely heated.
Garnish soup, and serve:
Top each serving with cheese and bacon.