Baked Potato and Cheddar Cheese Soup
Description
This soup is the perfect dish to serve on a cold night. It's delicious, thick, creamy and has stick to your bones goodness.
Ingredients
1/3 c. all-purpose flour
3 c. milk
2 large Russet potatoes (1 1/2 lb.), baked, peeled and coarsely mashed
1/3 c. + 2 T. good quality shredded Cheddar cheese, divided*
1/2 t. salt
1/4 t. black pepper
1/2 c. sour cream
1/2 c. thinly sliced green onions, divided
3 chicken bouillon cubes, optional
1/2 t. garlic powder, optional
1/2 t. onion powder, optional
crumbled cooked bacon, for garnish, if desired
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a large saucepan, whisk together flour and milk until smooth. Bring to a boil; cook, stirring for 2 minutes or until thickened. Stir in the potatoes, 1/3 c. Cheddar cheese, salt and pepper. Add the optional ingredients if using, to add more flavor. Cook over medium heat for 2-3 minutes or until the cheese has melted.
Remove from the heat. Stir in the sour cream and 1/4 c. green onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through. DO NOT boil.
Serve, garnished with remaining Cheddar cheese, green onions and crumbled bacon, if desired.
4 servings.
*Don't use packaged shredded cheese, but shred it yourself. It will melt and taste much better.