Baked Potato Soup Recipe

Name: Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 baking potatoes (about 2 1/2 pounds); 2/3 cup all-purpose flour (about 3 ounces); 6 cups 2% reduced-fat milk; 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 cup reduced-fat sour cream; 3/4 cup chopped green onions, divided; 6 bacon slices, cooked and crumbled; Cracked black pepper (optional)

Servings: persons

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

1
Preheat oven to 400u00b0.
2
Pierce potatoes with a fork; bake at 400u00b0 for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
3
Lightly spoon flour into dry measuring cups; 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 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
4
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

1433

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: 4 baking potatoes (about 2 1/2 pounds), 2/3 cup all-purpose flour (about 3 ounces), 6 cups 2% reduced-fat milk, 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided, and more.

Yes, Baked Potato 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 Soup

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