Creamy Baked Potato Soup

1
H P

By
@Dipsticker

All the flavors of a loaded baked potato come together in this rich, creamy baked potato soup recipe. It's one of My all-time favorites.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8
Cook:
1 Hr 15 Min
Method:
Stove Top

Ingredients

  • 4
    baking potatoes
  • 2/3 c
    all purpose flour
  • 6 c
    2% milk
  • 1 c
    extra sharp cheddar cheese
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 c
    sour cream
  • 3/4 c
    chopped green onions, divided
  • 6
    bacon slices, cooked and crumbled

How to Make Creamy Baked Potato Soup

Step-by-Step

  1. Preheat oven to 400°.
  2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
  4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Printable Recipe Card

About Creamy Baked Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American




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