Loaded Baked Potato Soup
Ingredients
The soup
-
4 to 5
medium
russet baking potatoes
-
4
tablespoons
butter
-
½
cup
all-purpose flour
-
6
cups
milk
-
2
teaspoons
salt
-
¼
teaspoon
ground black pepper
-
¾
cup
shredded sharp cheddar cheese
-
3 to 4
green onions
finely chopped
-
⅓
cup
light sour cream
Toppings
-
to taste
sour cream
-
to taste
shredded cheddar cheese
-
to taste
chopped green onions
-
to taste
cooked, crumbled bacon
Instructions
- Preheat the oven to 375°F and pierce the potatoes with a fork before baking them for 45-60 minutes until tender.
- Allow the baked potatoes to cool for about 20 minutes, then cut them in half and scoop out the insides, dicing them if chilled.
- In a large pot, melt the butter over medium heat, then whisk in ¼ cup of flour and cook until lightly browned.
- In a separate container, whisk together the milk and remaining flour, then gradually add this mixture to the pot, stirring until thickened.
- Stir in the potato chunks, salt, and pepper, mashing the potatoes into smaller pieces.
- Add the cheddar cheese and stir until melted, then mix in the green onions and sour cream.
- Serve hot with additional toppings as desired.
Nutrition Facts (estimated)
Servings
6
Calories
382
Total fat
15g
Total carbohydrates
47g
Total protein
16g
Sodium
996mg
Cholesterol
45mg
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