Baked Potato Cheddar Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
3 cups milk |
2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds) |
1/3 cup plus 2 tablespoons shredded cheddar cheese, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup sour cream |
1/2 cup thinly sliced green onions, divided |
crumbled cooked bacon, optional |
Directions:
1. In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.
2. Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese, onions and, if desired, bacon. Yield: 4 servings.
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