Baked Potato Soup
Servings:
8
Prep Time:
15 min
Cook Time:
1 min 15 min
Ingredients:
- 4 large baking potatoes (or use leftover baked potatoes)
- 2/3 Cup all-purpose flour
- 6 Cups 2% milk
- 3/4 Cup cheddar cheese
- 1 Tsp salt
- 1/2 Tsp freshly ground black pepper
- 1 Cup reduced-fat sour cream
- 1/2 Cup chopped green onions
Toppings:
- Cheddar Cheese, shredded
- Green Onions, chopped
- Bacon, cooked and crumbled
Instructions:
- Preheat oven to 400 ° F. Pierce potatoes with a fork; bake for one hour or until potatoes are tender. Let the potatoes cool. Peel potatoes and coarsely mash them in a small bowl. Set aside.
- In a large soup pot, add the flour. Gradually whisk in the milk, whisk until smooth. Cook over medium heat until thick, about 8 minutes. Add mashed potatoes, cheese, salt, and pepper. Stir until the cheese melts.
- Add in sour cream and green onions. Cook over low heat until thoroughly heated, do not boil the soup. Ladle soup into bowls and garnish with toppings. Serve warm.
Credit:
twopeas and their pod 
