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Fully Loaded Baked Potato Soup
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Description
The almighty potato. Baked, fried, boiled, grilled, mashed, any which way, are oh so delicious. Even better is this soup!
Ingredients
- 4 whole Baking Potatoes (about 2 1/2 Pounds)
- 4 Tablespoons Butter
- ⅔ cups All-purpose Flour
- 6 cups 2% Reduced Fat Milk
- 1 cup Reduced-fat Shredded Extra-sharp Cheddar Cheese, Divided
- 1 teaspoon Salt
- ½ teaspoons Pepper
- 1 cup Reduced Fat Sour Cream
- ¾ cups Chopped Green Onions, Divided
- 6 slices Cooked Bacon, Crumbled
Preparation
Preheat oven to 400°F.
Pierce potatoes with a fork; bake at 400°F for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Melt butter in a Dutch oven over medium heat. 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 remaining 1/4 cup of cheese, onions, and bacon.
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