Baked Potato Soup

I wanted to make a comforting dinner for friends who came for dinner. It was a beautiful but brisk day, and I thought this baked potato soup recipe from Cooking Light would be perfect. This creamy potato soup was easy to make and tasted fantastic with the bacon, cheddar, and green onions on top. I served this baked potato soup with a loaded garden salad and some crusty bread.

Baked Potato Soup

Ingredients:

• 5 russet potatoes (about 2½ pounds)
• 3 tbsp butter
• 2 cloves of garlic, minced
• ⅔ cup flour
• 6 cups of milk
• ¾ cup extra-sharp cheddar cheese, divided
• Sea salt and freshly cracked black pepper, to taste
• 1 cup sour cream
• ½ cup green onions, chopped

Toppings:

• 6 slices of bacon, cooked and crumbled
• Green onions, chopped
• Cheddar cheese, shredded
• Sour cream

How to Make Baked Potato Soup

Preheat the oven to 400 degrees.

Pierce the potatoes with a fork. Place in the oven to bake for 1 hour or until tender when pierced with a fork.

Cool. Peel potatoes; coarsely mash. Discard skins.

Melt the butter in a large Dutch oven.

Add the garlic and cook, stirring constantly for 30 seconds.

Add the flour, and cook, stirring constantly for 1 minute.

Gradually add the milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).

Add the coarsely chopped mashed potatoes, cheese, salt, and pepper, stirring until the cheese melts.

Turn the heat to low. Stir in the sour cream and the green onions. Cook for 10 minutes or until thoroughly heated–DO NOT BOIL.

Taste and re-season if needed.

Ladle soup into serving bowls and top with bacon crumbles, green onion, and shredded cheddar cheese. Serve and enjoy!

Baked Potato Soup

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Course: Soup

Cuisine: American

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 5 russet potatoes about 2½ pounds
• 3 tbsp butter
• 2 cloves of garlic minced
• ⅔ cup flour
• 6 cups of milk
• ¾ cup extra-sharp cheddar cheese divided
• Sea salt and freshly cracked black pepper to taste
• 1 cup sour cream
• ½ cup green onions chopped

Toppings:

• 6 slices of bacon cooked and crumbled
• Green onions chopped
• Cheddar cheese shredded
• Sour cream

Instructions

• Preheat the oven to 400 degrees.
• Pierce the potatoes with a fork. Place in the oven to bake for 1 hour or until tender when pierced with a fork.
• Cool. Peel potatoes; coarsely mash. Discard skins.
• Melt the butter in a large Dutch oven.
• Add the garlic and cook, stirring constantly for 30 seconds.
• Add the flour, and cook, stirring constantly for 1 minute.
• Gradually add the milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).
• Add the coarsely chopped mashed potatoes, cheese, salt, and pepper, stirring until the cheese melts.
• Turn the heat to low. Stir in the sour cream and the green onions. Cook for 10 minutes or until thoroughly heated–DO NOT BOIL.
• Taste and re-season if needed.
• Ladle soup into serving bowls and top with bacon crumbles, green onion, and shredded cheddar cheese. Serve and enjoy!

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