Creamy Baked Potato Soup
By
H P
@Dipsticker
1
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.
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
- 1Preheat oven to 400°.
- 2Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
- 3Lightly 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.
- 4Stir 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.
