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  • 2 1/2 pounds baking potatoes
  • 1/2 pound sliced bacon
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 4 cups 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 3 cups shredded white cheddar cheese
  • 4 scallions, thinly sliced
  • 6 teaspoons sour cream
Heat oven to 400 degrees. Pierce potatoes with a fork and bake at 400 degrees for 50 minutes until tender. Allow to cool slightly. Scoop potato flesh into a bowl and mash.
Meanwhile, cook bacon in a large nonstick skillet until crisp, about 8 minutes. Remove bacon and crumble; set aside. Reserve 2 tbsp of bacon fat.
In a large pot, add butter and reserved bacon fat. Heat over medium heat. Add onion and cook 3 minutes; sprinkle flour over onion and cook 1 minute. Gradually whisk in milk; stir in salt, pepper, nutmeg and cayenne. Add reserved mashed potatoes and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally. Stir in 2 cups of the cheese, half the reserved bacon and half the scallions.
Heat broiler. Divide soup equally among 6 flame-proof onion soup crocks. Sprinkle remaining cup of cheese over tops of crocks. Broil 4 inches from heat source for 3 minutes until cheese melts.
Garnish each with 1 tsp sour cream and remaining bacon and scallions.

nutrition information

Per Serving: cal. (kcal) 577, Fat, total (g) 31, chol. (mg) 100, sat. fat (g) 17, carb. (g) 48, fiber (g) 3, pro. (g) 29, sodium (mg) 933, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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