This recipe is adapted from Cooking Light. It’s a reader favorite so I decided I had to try it and I’m very glad I did! I also see no reason why you couldn’t bake the potatoes the day before so that it would officially be a quick week night meal.
Baked Potato Soup
4 baking potatoes (about 2 1/2 lbs.)
1/3 c. flour
6 c. milk (I use 1%)
1 c. grated old cheddar, divided
1 t. EACH salt AND freshly ground pepper (to taste)
1 c. reduced fat sour cream (NOT fat-free)
3/4 c. chopped green onion
10 bacon slices, cooked and crumbled – this is garnish, but does add a lot of flavor so make as much as you’d like
Preheat the oven to 400, pierce each potato a few times with a fork and bake for about 1 hour or until they are tender. Peel the potatoes and coarsely mash – again, I see no reason why this couldn’t be done ahead of time, a day or 2 even.
Put the flour in your large soup pot and gradually add the milk, stirring with a whisk until well blended. Cook over medium heat until it’s bubbly and thickened – this will take 5-10 minutes.
Add the mashed potatoes, about 3/4 of the cheese, the salt and pepper and stir until the cheese has melted. Remove from the heat and stir in the sour cream and the onion (you can save some of the onion for garnish as well, but we preferred putting it all in).
Ladle it into bowls and garnish with the extra cheese, onion if you have it, and the bacon. I doubt there will be any left over.
- Category: Soup, Potatoes