Loaded Baked Potato Soup
This is the second time Eric and I have attempted to make potato soup. The first time was when we still lived in Dallas. We ruined the dish only a few minutes into making it because we scalded the milk. In fact, we scalded the milk so bad that the pot we were making the soup in was essentially ruined.
Thankfully, this attempt came out much better. Not only is it edible, but it actually tastes quite delicious. This is a great, lighter recipe for potato soup. Since you’re being so healthy with the soup, don’t skip the bacon.
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup reduced-fat shredded extra sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper
- 1
Heat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool.
Peel potatoes; coarsely mash.
- 2
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 1/2 teaspoon pepper, stirring until cheese melts.
- 3
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).
- 4
Ladle soup into bowls. Sprinkle each serving with cheese, onions, and bacon. Add pepper to taste.
This looks really great! I’ve been wanting to make a potato soup for a while now so I think I will try this soon! Thanks!
Yum! I’m so glad you liked it. Yours looks fabulous.