Baked Potato Soup

1. 1

   Preheat oven to 400F.

2. 2

   Pierce potatoes with a fork; bake at 400F for 1 hour or until tender.

3. 3

   Cool.

4. 4

   Peel potatoes; coarsely mash.

5. 5

   Discard skins.

6. 6

   Lightly spoon flour into a dry measuring cup; level with a knife.

7. 7

   Place flour in a large dutch oven; gradually add milk, stirring with a whisk until blended.

8. 8

   Cook over medium heat until thick and bubbly (about 8 minutes).

9. 9

   Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts.

10. 10

    Remove from heat.

11. 11

    Stir in sour cream and 1/2 cup onions.

12. 12

    Cook over low heat 10 minutes or until thoroughly heated (do not boil); ladle about 1 1/2 cups soup into each of 8 bowls.

13. 13

    Sprinkle each servings with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon.

No nutritional information available.

No additional tips available.