Baked Potato Soup

The first soup of the season, and mmmmm it was GOOD! Sometimes I feel like the title to meals just doesn't quite fit...well, this one did. This tasted exactly like a baked, mashed up, loaded potato, in soup form. It was so yummy, and very filling. We will be adding this to our winter rotation!

Baked Potato Soup

Printable Version

2 tbsp. butter

1/4 of a large onion, chopped

1 clove garlic, minced

4 baking potatoes

1/3 cup all-purpose flour

4 1/2 cups milk

1 1/4 cups shredded extra-sharp cheddar cheese

1 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 cup reduced-fat sour cream

1/4 cup chopped green onions

1/2 cup bacon bits, cooked and diced

Bake your potatoes either by piercing with a fork and 1) Baking in a 400 degree oven for 1 hour or 2) Cooking in microwave for 6-9 minutes, depending on size of potato, turning half way through cooking.

Remove potatoes and coarsely mash. We like to leave the skins on but you are welcome to peel them!

In a large pot, melt the butter over medium heat. Add the onions and garlic and saute until soft, about 8 minutes.

Add flour and mix until encorporated, then add milk, stirring with a wisk until blended. Cook over medium heat until thick and bubbly, about 10 minutes.

Add mashed potatoes, 1 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.

Ladle soup into bowls and sprinkle each serving with remaining cheese, onions, and bacon bits.

Serves 8.