CREAMY BAKED POTATO SOUP
All the flavors of a loaded baked potato come together in this rich, creamy baked potato soup recipe. It's one of My all-time favorites.
Provided by H P
Categories Cream Soups
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400°.
- 2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
- 3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
- 4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.
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