January is soup month. It’s the last day of the month so I’m slipping this soup post while I have an excuse to do so. I LOVE soup. It’s warm, delicious and is perfect on rainy days. We don’t have snow here, so rainy cold days are the closest thing I get.
This recipe is from the wonderful Maria at Two Peas and Their Pod. Her pictures make me drool and her recipes always follow through. This soup is no exception. It’s positively divine. I was so happy eating it. The pepper does wonderful things for this soup. When I was done, I was perfectly content and cozy. Please make this soup soon. You’ll be happy you did.
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.
Baked Potato Soup
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6
Ingredients
- 4 large baking potatoes or use leftover baked potatoes
- 2/3 cup all-purpose flour
- 6 cups 2% milk
- 3/4 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup sour cream
- 1/2 teaspoon dried chives
Toppings:
- Shredded cheddar cheese
- Chopped green onions or dried chives
- Bacon cooked and crumbled
Instructions
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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.
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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.
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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.
