Baked Potato Soup

By Beckysbaking

Ingredients

• 2.5 lb russet potatoes
• 2/3 cups flour
• 6 cups 2% milk
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp pepper
• bacon bits
• 1 cup sour cream
• 3/4 cup chopped green onions

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 400. Bake potatoes about 1 hour until tender. Cool, peel and coarsly mash.
2. Place flour in dutch oven, gradually whisk in milk until blended. Cook over medium heat until thick and bubbly.
3. Add potatoes, 3/4 cup cheese, salt and 1/2 tsp pepper- stir.
4. Once cheese melts stir in sour cream and 1/2 cup onions.
5. Cook over low about 10 minutes, (do not boil).
6. After ladling into bowls, sprinkle with cheese, onions and bacon as desired.

Tips: Okay to substitute with reduced fat sour cream and cheese.