creamy baked potato soup
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.
yield
8 serving(s)
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For creamy baked potato soup
-
4baking potatoes
-
2/3 call purpose flour
-
6 c2% milk
-
1 cextra sharp cheddar cheese
-
1 tspsalt
-
1/2 tsppepper
-
1 csour cream
-
3/4 cchopped green onions, divided
-
6bacon slices, cooked and crumbled
How To Make creamy baked potato soup
-
1Preheat oven to 400°.
-
2Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
-
3Lightly 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.
-
4Stir 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT