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Baked Potato Soup

  • 4 baking potatoes
  • 2/3 cups all-purpose flour
  • 6 cups 2% milk
  • 1 cup shredded extra sharp cheddar cheese
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup reduced fat sour cream
  • 3/4 cup chopped green onions
  • 6 bacon slices, cooked and crumbled
  • Black pepper (optional)
Preheat over to 400 F. Pierce potatoes with a fork; bake at 400 F for 1 hour. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups. Place flour in a large, thick-walled pot; 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 1/2 tsp 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, but don't boil. Sprinkle served soup with 1.5 tsp cheese, 1.5 tsp onions, and 1 Tbsp bacon. Sprinkle pepper on top, if desired.

Serves 8 People
Submitted by Dan and Alicia Cunningham - Burlington, VT Mar 23, 2010 22 min 78 min 100 min


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