Rich, creamy, comfort food! This soup has all the flavors of a loaded baked potato and is ready in about an hour. I found this recipe in a magazine years ago, but don’t know which one. To re-heat leftovers, stir in a few drop of water to eliminate thickness. Recipe makes 8 servings.
Ingredients:
4 medium baking potatoes
2/3 cups all-purpose flour
6 cup 2% milk
1 cup extra sharp cheddar cheese, shredded (more for garnish, if desired)
Kosher salt and freshly ground black pepper, to taste
1 cup extra sharp cheddar cheese, shredded (more for garnish, if desired)
Kosher salt and freshly ground black pepper, to taste
1 cup sour cream
1 cup green onions, chopped and divided
6 bacon slices, cooked and crumbled
Directions:
- Wash potatoes and pierce several times with a fork. Place each potato in an individual plastic baggie. Microwave on high 8-10 minutes or until fork tender. Carefully remove from baggies and allow to cool .
- Peel cooled potatoes and coarsely mash. Set aside and discard skins.
- Place a large soup pot over medium heat.
- Lightly spoon flour into dry measuring cups and level with a knife. Place flour in soup pot.
- Gradually pour in milk and stir with a whisk until completely blended.
- Cook over medium heat until thick and bubbly (about 8 minutes).
- Add mashed potatoes, cheese, salt and pepper to soup pot. Stir until cheese melts.
- Remove from heat.
- Stir in sour cream and 1/2 cup green onions.
- Lower heat to low and place soup pot back on stove.
- Cook 10 minutes, or until heated through. Be careful not to boil!
- Ladle into soup bowls and garnish with remaining green onions, crumbled bacon, and additional cheddar cheese, if desired.
I never thought to turn potatoes into a soup myself! I LOVE potatoes. I’ve even started buying expensive ones, well not the cheapest ones, and it really makes a difference! I will try this one!
…and cool that you have a print button now. My mom will like that. 🙂
Lemme know if you try the soup–it’s delish!!!