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–+ servings

Baked Potato Soup

Two Peas and Their Pod
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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
  • ⅔ cup all-purpose flour
  • 6 cups 2% milk
  • ¾ cup shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup sour cream
  • ½ teaspoon dried chives

Toppings:

  • Shredded cheddar cheese
  • Chopped green onions or dried chives
  • Bacon cooked and crumbled

Instructions
 

  • 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.
  • 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.
  • 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.
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