Creamy Baked Potato Soup

Name: Creamy Baked Potato Soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American
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

By H P
@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 votes0

Comments:

4 Comments

Serves:

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

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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

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