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Baked Potato Cheddar Soup Recipe
Baked Potato Cheddar Soup Recipe photo by Taste of Home

Baked Potato Cheddar Soup Recipe

Publisher Photo
A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. —Kristin Reynolds, Van Buren, Arkansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
  • 1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sour cream
  • 1/2 cup thinly sliced green onions, divided
  • Crumbled cooked bacon, optional

Nutritional Facts

1-1/4 cups (calculated without bacon) equals 392 calories, 15 g fat (10 g saturated fat), 52 mg cholesterol, 469 mg sodium, 49 g carbohydrate, 3 g fiber, 14 g protein.

Directions

  1. In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.
  2. Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese, onions and, if desired, bacon. Yield: 4 servings.
Originally published as Baked Potato Cheddar Soup in Taste of Home December/January 2012, p50

Nutritional Facts

1-1/4 cups (calculated without bacon) equals 392 calories, 15 g fat (10 g saturated fat), 52 mg cholesterol, 469 mg sodium, 49 g carbohydrate, 3 g fiber, 14 g protein.

Reviews for Baked Potato Cheddar Soup

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 20, 2014

It was great! I had been searching for a perfect potato soup and came across this recipe. I decided to chop my potatoes instead of mashing them. I will be definitely keeping this one. Everybody loved it.

MY REVIEW
Reviewed Nov. 7, 2013

A cheesy potato soup recipe WITHOUT processed (Velveeta) stuff...YES!

MY REVIEW
Reviewed Oct. 1, 2013

Pretty good, after reading some of the reviews I decided to just chop my potatoes instead of mashing them. I will make again, it was kid approved.

MY REVIEW
Reviewed Aug. 19, 2013

Had a good flavor but thought it was too thick. It had the consistency of runny mashed potatoes.

MY REVIEW
Reviewed Feb. 26, 2013

A few simple changes and this becomes a heart healthy recipe. Use fat free half-n-half, 2% cheese, low fat sour cream, canadian bacon & cut the salt to 1/4 tsp.

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