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Baked Potato Soup

This easy and comforting soup is a family favorite. It is great for lunch or dinner.

Recipe from Two Peas & 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 cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup reduced-fat sour cream
  • 1/2 cup chopped green onions
  • Toppings: Cheddar Cheese shredded, Green Onions, chopped, 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. Set aside.
  • 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.