Creamy Baked Potato Soup

H P

By
@Dipsticker

All the flavors of a loaded baked potato come together in this rich, creamy baked potato soup recipe. It's one of My all-time favorites.


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Rating:

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Serves:

8

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

4
baking potatoes
2/3 c
all purpose flour
6 c
2% milk
1 c
extra sharp cheddar cheese
1 tsp
salt
1/2 tsp
pepper
1 c
sour cream
3/4 c
chopped green onions, divided
6
bacon slices, cooked and crumbled

Directions Step-By-Step

1
Preheat oven to 400°.
2
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
3
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
4
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American