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Heat oven to 400°F. Pierce potatoes with a fork and bake at 400°F 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 tablespoons of bacon drippings.
In a large pot, add butter and reserved drippings. 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 cheese, half the reserved bacon and half the scallions.
Heat broiler. Divide soup equally among 6 flame-proof onion soup crocks. Sprinkle the remaining 1 cup cheese over tops of crocks. Broil 4 inches from heat source for 3 minutes until cheese melts.
Garnish each with 1 teaspoon sour cream and remaining bacon and scallions.