Baked Potato Soup Recipe

Add cheddar cheese, sour cream and green onion to this Baked Potato Soup Recipe.
By Jean Teller
January/February 2013

A pot of Baked Potato Soup simmering on the stove creates a welcoming aroma.
Photo By iStockphoto/Lauri Patterson


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June Crawford, Potwin, Kansas, sends this Baked Potato Soup Recipe that sounds yummy. She writes, “This is a reduced-calorie recipe. You may use regular milk, cheese and sour cream to make it richer.”

MAIN ARTICLE:
Potato Soup Recipe Leads Diverse Recipe Box Lineup
 

Baked Potato Soup Recipe 

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2-percent milk
1 cup (8 ounces) reduced-fat shredded 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

Heat oven to 400°F.

Pierce potatoes with fork and bake for about 1 hour, or until tender; cool. Peel potatoes and discard skins. Coarsely mash potatoes.

Lightly spoon flour into dry measuring cup; level with knife. Place flour in large Dutch oven; gradually add milk, stirring with 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.

Stir in sour cream and 1/2 cup green onions. Cook over low heat for 10 minutes, or until thoroughly heated. (Do not boil.)

Ladle soup into individual bowls and sprinkle each with equal amount remaining cheese, remaining green onions and bacon. Yield 8 (1/2 cup) servings.








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