Baked Potato Soup
What do you do when life hands you too many baked potatoes? You make baked potato soup, of course. When we were living with our friends, we made baked potatoes to go with our big Sunday dinner. We ended up having too many, so the next day I made a batch of baked potato soup for everyone to enjoy.
I used a recipe from Cooking Light. It was very easy to follow and a little lighter than most baked potato soup recipes. The soup is thick, creamy, and comforting. Garnish the soup with extra cheese, green onions, and bacon crumbles to add color, texture, and flavor.
Josh highly recommends making bacon cheddar drop biscuits to go with this soup. He thinks they are meant to be together:)
Baked Potato Soup
4 large baking potatoes (or use leftover baked potatoes)
2/3 cup all-purpose flour
6 cups 2% milk
3/4 cup cheddar cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
1/2 cup chopped green onions
Cheddar Cheese, shredded
Green Onions, chopped
Bacon, cooked and crumbled
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. Set aside.
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.
Adapted from Cooking Light
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