Go Back
Print

Baked Potato Soup

Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Two Peas and Their Pod

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

  1. 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.
  2. 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.
  3. 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.