creamy baked potato soup

Name: Creamy Baked Potato Soup
Cook time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 4 - baking potatoes; 2/3 cup(s) all purpose flour; 6 cup(s) 2% milk; 1 cup(s) extra sharp cheddar cheese; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1 cup(s) sour cream; 3/4 cup(s) chopped green onions, divided; 6 - bacon slices, cooked and crumbled

75 Pinches 1 Photo

H P

Huntsville, ID

Updated on Mar 20, 2014

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.

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prep time

cook time 1 Hr 15 Min

method Stove Top

yield 8 serving(s)

Ingredients

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

How To Make creamy baked potato soup

Step 1

Preheat oven to 400°.

Step 2

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Step 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.
Step 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.
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