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Baked Potato Cheddar Soup

 Baked Potato Cheddar Soup
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
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/3 cup King Arthur Unbleached 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

Directions

  • 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.
  • 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.
Nutritional Facts: 1-1/4 cups (calculated without bacon) equals 392 calories,

2 of 2

Baked Potato Cheddar Soup (continued)

Nutritional Facts: 15 g fat (10 g saturated fat), 52 mg cholesterol, 469 mg sodium, 49 g carbohydrate, 3 g fiber, 14 g protein.