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creamy baked potato soup

Recipe by
H P
Huntsville, ID

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.

yield 8 serving(s)
cook time 1 Hr 15 Min
method Stove Top

Ingredients For creamy baked potato soup

  • 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

How To Make creamy baked potato soup

  • 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.

Categories & Tags for Creamy Baked Potato Soup:

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