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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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All the flavors of a loaded baked potato come together in this rich, creamy baked potato soup recipe. It's one of our all-time favorites. Ingredients:
4 baking potatoes (about 2 1/2 pounds) |
2/3 cup all-purpose flour |
6 cups 2% reduced-fat milk |
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 cup reduced-fat sour cream |
3/4 cup chopped green onions, divided |
6 bacon slices, cooked and crumbled |
Directions:
1. Preheat oven to 400°.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
3. Lightly 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.
4. Stir 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.
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