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

Baked Potato Cheddar Soup Recipe

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4.5 36 38
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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
Quick Test Kitchen Approved
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

Reviews for Baked Potato Cheddar Soup

AVERAGE RATING
(38)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (13)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 19, 2015

"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. : )"

MY REVIEW
Reviewed Oct. 23, 2015

"Completely bland. I will not be making this again. Even my husband who will eat anything agreed to just throw out the leftovers."

MY REVIEW
Reviewed Oct. 5, 2015

"Great flavor. I used frozen southern hashbrowns to make this recipe even easier. Will make it again."

MY REVIEW
Reviewed Oct. 3, 2015

"It was wonderful and fast and easy to do awesome??????"

MY REVIEW
Reviewed Sep. 27, 2015

"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."

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