baked potato cheddar soup

Name: Baked Potato Cheddar Soup
Cook time: 30 min
Yield: 4
Ingredients: 1/3 cup(s) all-purpose flour; 3 cup(s) milk; 2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds); 1/3 cup(s) plus 2 tablespoons shredded cheddar cheese, divided; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1/2 cup(s) sour cream; 1/2 cup(s) thinly sliced green onions, divided; - crumbled cooked bacon, optional

(1 RATING)

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Angela Pietrantonio

Woonsocket, RI

Updated on Dec 31, 2011

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 "midwestliving.com"

Rate

Great potato soup, packed with flavor! Serve with a nice crusty bread!

prep time

cook time 30 Min

method ---

yield 4 serving(s)

Ingredients

1/3 cup all-purpose flour
3 cups milk
2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 cup thinly sliced green onions, divided
- crumbled cooked bacon, optional

How To Make baked potato cheddar soup

Step 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.

Step 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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