Baked Potato Cheddar Soup Recipe
- 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 Jones Dairy Farm Dry-Aged Bacon, optional
- 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 and onions and, if desired, bacon. Yield: 4 servings.
1-1/4 cups (calculated without bacon): 392 calories, 15g fat (10g saturated fat), 52mg cholesterol, 469mg sodium, 49g carbohydrate (12g sugars, 3g fiber), 14g protein.
Reviews for Baked Potato Cheddar Soup
"Potato soup is naturally thick but I like the idea of making a roux with coconut oil used for cooking chopped yellow onions instead of a flour and milk mixture. Yellow onions add to the flavor and cooking the roux for about 3 minutes gets rid of the raw flour taste.I also use sharp cheddar and add Parmesan cheese which builds on the cheese flavor. White pepper also disperses better for most foods. : )"
"Completely bland. I will not be making this again. Even my husband who will eat anything agreed to just throw out the leftovers."
"Great flavor. I used frozen southern hashbrowns to make this recipe even easier. Will make it again."
"It was wonderful and fast and easy to do awesome??????"
"It has better flavor if you add the cheese so it melts and then put in real bacon bits, then before serving sprinkle with onions."
"I have to say I was not pleased with the outcome of this recipe. The consistency was way to thick to call this a soup. I think it would work better if you kept the potatoes cubed instead of coarsely mashing them. We had to add more milk and way more seasoning just to make this edible. Sadly disappointed."
"This was a big hit at our house. The only change I would make is to double the recipe next time for more leftovers!"
"I made this and it was well liked. I used less flour in mine."
"I wouldn't go so far as to say this is the best potato soup I've ever had but it was good if you are in a hurry. I added additional shredded cheddar cheese, salt and pepper as well as a sprinkle of seasoned salt and garlic powder. I still felt that it was missing something though."
"It was very good and really simple to make. Definitely will make it again."
"Yummy, and so easy. will make again"
"My husband really enjoyed this, but I found it a touch bland. Will make it again and try to add something special to it."
"How could you make this gluten free? Cornstarch instead of flour?"
"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."
"A cheesy potato soup recipe WITHOUT processed (Velveeta) stuff...YES!"
"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."
"Had a good flavor but thought it was too thick. It had the consistency of runny mashed potatoes."
"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."
"I love this recipe and have been making it since I first saw it in the TOH magazine earlier this year. I don't peel or mash the potatoes; I just dice them. I use additional green onions, a little extra cheese, and smoked salt and pepper to add a bacon flavor. It's delicious, and my boyfriend asks me to make it all the time!"
"We love this soup on a cold day."
"Delicious and easy to make. Perfect for a cold day."
"Very good. Everyone loved it. I doubled the recipe and added more pepper."
"I've made this many times since the Nov/Dec magazine. I've added ham, smoked sausage, even crab meat at different times. I've tweaked the amount of flour as I sometimes use cream or skim milk. This recipe is amazing!"
"Make this now! Easy and delicious...I don't typically like potato soup, but this really worked for me."
"This was so easy to make and really yummy/filling. I didn't "mash" my potatoes and loved the texture of the small potato chunks in it."
"My thirteen year old daughter made this for dinner. It was DELICIOUS! We used lighter ingredients and no bacon and all wanted it to go in our regular recipe rotation."
"Fantastic potato soup - should be on page 1 of the list of recipes. I actually found this recipe in the Dec/Jan 2012 TOH magazine!! I boiled red potatoes, skins on(wall all I had), and the only thing I added was a tad of chicken boullion - fabulous! Then I decided to get creative and used some leftover crumbled ground round. WOW - my husband, who claims to be a non-soup eater, scarf'd this down and loved it. Definitely a keeper. We live in cold country, and it's perfect for lunch or dinner. I have another pot of this on the stove as I write this!!!"
"Quick and easy and full of flavor. I microwaved my potatoes for about ten minutes and I used low-fat ingredients to lower the calories and you couldn't tell the difference. This is a keeper."
"This was really easyand tasted great. I thought it was missing something though, but I'm not sure what..."
"This recipe alone is worth the price of the magazine! It is quick to make (especially when you bake the potatoes in a slow cooker), warm, cheesy, and comforting on a winter night. My sons either liked or tolerated it."
"Great, fast, and easy recipe. My young kids loved it and they don't even like potatoes."
"We enjoyed this recipe. Goes together fast."
"Delicious and easy."