Baked Potato Cheddar Soup
- 1/3 c flour
- 3 c milk
- 2 large potatoes, baked, peeled, and coarsely mashed (1 1/2lbs)
- 1/3 c plus 2T shredded cheddar cheese,. divided
- 1/2 t salt
- 1/4 t pepper
- 1/2 c sour cream
- 1/2 c thinly sliced green onions, divided
- Crumbled cooked bacon, optional
In 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, 1/3c cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.
Remove from heat. Stir in sour cream and 1/4c onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese, onion and if desired bacon.