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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 and 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
   (33)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (12)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 22, 2015

"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."

MY REVIEW
Reviewed Feb. 4, 2015

"This was a big hit at our house. The only change I would make is to double the recipe next time for more leftovers!"

MY REVIEW
Reviewed Jan. 18, 2015

"I made this and it was well liked. I used less flour in mine."

MY REVIEW
Reviewed Nov. 14, 2014

"after a crazy week , and a bitter cold snap w the first snow of the season I needed this soup!

Comfort all the way.....I did add some minced onions to the mashed potatoes( plus the scallions as directed) and 2 tsp. of chicken soup base for flavor & used a cheese mix ...very creamy & comforting!"

MY REVIEW
Reviewed Nov. 1, 2014

"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."

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