potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
plus 2 tablespoons shredded cheddar cheese, divided
thinly 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
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