Baked Potato Soup
Ingredients
The soup
-
4
large
baking potatoes
-
⅔
cup
all-purpose flour
-
6
cups
2% milk
-
¾
cup
cheddar cheese
-
1
teaspoon
salt
-
½
teaspoon
freshly ground black pepper
-
1
cup
reduced-fat sour cream
-
½
cup
chopped green onions
Toppings
-
to taste
shredded cheddar cheese
-
to taste
chopped green onions
-
to taste
cooked and crumbled bacon
Instructions
- Preheat the oven to 400°F and pierce the potatoes with a fork.
- Bake the potatoes for one hour or until tender, then let them cool.
- Peel the potatoes and coarsely mash them in a small bowl.
- In a large soup pot, add the flour and gradually whisk in the milk until smooth.
- Cook over medium heat until thickened, about 8 minutes.
- Add the mashed potatoes, cheese, salt, and pepper, stirring until the cheese melts.
- Stir in the sour cream and green onions, cooking over low heat until heated through without boiling.
- Ladle the soup into bowls and garnish with toppings before serving warm.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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