A creamy, loaded baked potato soup recipe that is so easy to throw together. We love serving this with warm garlic knots and on cold winter nights!
- 4 white potatoes
- 1/3 cup flour
- 1/3 cup butter
- 3 cups milk
- 1/2 cup sour cream
- 1 cup colby monterrey jack shredded cheese
- 1 1/2 tsp garlic powder
- 1 1/2 tsp Red pepper flakes
- 1 1/2 tsp pepper
- 6 pieces of bacon crumbled
- Bring a pot of water to a boil.
- Peel potatoes and cut into smaller pieces.
- Place in pot and boil until soft. Drain, mash, and set aside.
- In a large pot, mix together flour and butter.
- Slowly add milk, and whisk until it starts to thicken.
- After thickened, add potatoes, sour cream, cheese, and seasonings and bring to a boil.
- Let it boil for two minutes, stirring continuously.
- Set temperature to low and let simmer for 10 minutes.
- Add crumbled bacon right before serving. Top with cheese and bacon.
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