Baked Potato Soup
Total Time
1 hr 30 mins
Prep Time
15 mins
Cook Time
1 hr 15 mins
Rating
4.34 out of 5 stars
(6)
Ingredients
- 4 large baking potatoes or use leftover baked potatoes
- 2/3 cup all-purpose flour
- 6 cups 2% milk
- 3/4 cup cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup reduced-fat sour cream
- 1/2 cup chopped green onions
- Toppings: Cheddar Cheese shredded, Green Onions, chopped, Bacon, cooked and crumbled
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Preparation
Step 1
Preheat oven to 400 degrees F. Pierce potatoes with a fork; bake for one hour or until potatoes are tender. Let the potatoes cool. Peel potatoes and coarsely mash them in a small bowl. Set aside.
Step 2
In a large soup pot, add the flour. Gradually whisk in the milk, whisk until smooth. Cook over medium heat until thick, about 8 minutes. Add mashed potatoes, cheese, salt, and pepper. Stir until the cheese melts.
Step 3
Add in sour cream and green onions. Cook over low heat until thoroughly heated, do not boil the soup. Ladle soup into bowls and garnish with toppings. Serve warm.
Step 4
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Chef's notes
It was very easy to follow and a little lighter than most loaded potato soup recipes. This recipe uses milk instead of heavy cream and reduced fat sour cream instead of full fat sour cream. You can also use plain Greek yogurt for the sour cream, if you wish.
You can use sharp or medium cheddar cheese. You could even add in some white cheddar if you wish!
Garnish the soup with extra cheese, green onions, sour cream, and chopped bacon. You can also top your soup bowl with crackers or dip crusty bread into your bowl.
Josh highly recommends making bacon cheddar drop biscuits or our favorite Greek Yogurt Biscuits to go with this soup.
