Baked Potato Cheddar Soup

Angela Pietrantonio


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!
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★★★★★ 1 vote
30 Min


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1/3 c
all-purpose flour
3 c
2 large
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


  • 1In 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.
  • 2Remove 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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About Baked Potato Cheddar Soup

Course/Dish: Other Soups
Other Tag: Quick & Easy

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