Baked Potato Cheddar Soup Recipe

Name: Baked Potato Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup all-purpose flour; 3 cups milk; 2 large potatoes (baked, peeled, and coarsely mashed); ⅓ cup cheddar cheese, shredded; 2 tablespoons cheddar cheese, shredded (divided); ½ teaspoon salt; ¼ teaspoon pepper; ½ cup sour cream; ½ cup green onion, thinly sliced and divided; bacon (crumbled and cooked)

Servings: persons

⅓ cup all-purpose flour
3 cups milk
2 large potatoes (baked, peeled, and coarsely mashed)
⅓ cup cheddar cheese, shredded
2 tablespoons cheddar cheese, shredded (divided)
½ teaspoon salt
¼ teaspoon pepper
½ cup sour cream
½ cup green onion, thinly sliced and divided
bacon (crumbled and cooked)

1
In a large saucepan, whisk flour and milk until smooth.
2
Bring to a boil and cook and stir for 2 minutes or until thickened.
3
Stir in the potatoes, 1/3 cup cheese, salt, and pepper.
4
Cook over medium heat for 2 to 3 minutes.
5
Remove from heat.
6
Stir in sour cream and 1/4 cup onions.
7
Cover and cook over medium heat for 10 to 12 minutes (do not boil).
8
Garnish with remaining cheese, onions, and bacon.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅓ cup all-purpose flour, 3 cups milk, 2 large potatoes (baked, peeled, and coarsely mashed), ⅓ cup cheddar cheese, shredded, and more.

Yes, Baked Potato Cheddar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Potato Cheddar Soup

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