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Ingredients
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8 large red potatoes
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1 (12 ounce) package bacon
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½ gallon milk
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1 cup heavy whipping cream
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1 (8 ounce) container sour cream
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1 (8 ounce) package processed cheese (such as Velveeta®), cubed
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1 (8 ounce) package shredded Cheddar cheese
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1 teaspoon onion salt
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ground black pepper to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Wrap potatoes in aluminum foil.
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Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easy to handle, cut into cubes, and set aside.
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Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble and set aside.
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Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes.
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Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes. Season with onion salt and black pepper.
Cook’s Note
You can substitute other types of potatoes, but I think red potatoes work best.
You can add chives or replace onion salt with chives or minced onion (just remember to add salt).
Nutrition Facts (per serving)
550 | Calories |
30g | Fat |
50g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 550 | |
% Daily Value * | |
Total Fat 30g | 38% |
Saturated Fat 17g | 86% |
Cholesterol 93mg | 31% |
Sodium 817mg | 36% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 4g | 15% |
Total Sugars 12g | |
Protein 23g | 45% |
Vitamin C 22mg | 24% |
Calcium 491mg | 38% |
Iron 2mg | 13% |
Potassium 1531mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.