I’m a soup woman while Hubs is a meat and potatoes man (can’t fault a potato farmer for that!), so on this cold night of nights, we compromised with soup for me and meat (ok, bacon bits) and potatoes for him! Win, win.

Raising a big family and working full time now presents dinner preparation problems but sometimes you just do whatcha gotta do and that’s why I love this recipe!

It’s quick and easy and you can prep for it the day before by baking your potatoes ahead of time, then storing them in the fridge until you’re ready.

If you have a gluten sensitivity, try substituting the potatoes for cauliflower!

Creamy Baked Potato Soup

8-12 slices bacon
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk + 1 cup heavy cream
4 large baked potatoes, peeled and cubed
1 large regular onion
1 – 1 1/2 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk and cream, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.