Baked Potato Soup

Randy Mayor; Jan Gautro; Food Kellie Gerber Kelley
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All the flavors of a loaded baked potato come together in this rich, creamy soup.
Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)
Ingredients
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
Preparation
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.
Nutritional Information
- Calories:
- 329 (30% from fat)
- Fat:
- 10.8g (sat 5.9g,mono 3.5g,poly 0.7g)
- Protein:
- 13.6g
- Carbohydrate:
- 44.5g
- Fiber:
- 2.8g
- Cholesterol:
- 38mg
- Iron:
- 1.1mg
- Sodium:
- 587mg
- Calcium:
- 407mg




