Baked Potato Cheddar Soup
1/3 call-purpose flour
2 largepotatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
1/3 cplus 2 tablespoons shredded cheddar cheese, divided
1/2 csour cream
1/2 cthinly sliced green onions, divided
·crumbled cooked bacon, optional
How to Make Baked Potato Cheddar Soup
- 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.
- 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