Baked Potato Soup
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.