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baked potato cheddar soup

(1 rating)
Recipe by
Angela Pietrantonio
Woonsocket, RI

We are huge soup lover's in my house, and this one is a great way to end the day! Has plenty of potato's and love the cheese & bacon top off! From ""

(1 rating)
yield 4 serving(s)
cook time 30 Min

Ingredients For baked potato cheddar soup

  • 1/3 c
    all-purpose flour
  • 3 c
  • 2 lg
    potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
  • 1/3 c
    plus 2 tablespoons shredded cheddar cheese, divided
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 c
    sour cream
  • 1/2 c
    thinly sliced green onions, divided
  • crumbled cooked bacon, optional

How To Make baked potato cheddar soup

  • 1
    In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.
  • 2
    Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese, onions and bacon if desired. Yield: 4 servings. 1 1/4 cups ~ 10 points

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