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  • 4 baking potatoes
  • 2/3 cup flour
  • 6 cups skim milk
  • 1 tsp salt
  • 1 cup reduced fat sharp cheddar cheese, divided
  • ½ tsp pepper
  • 1 cup reduced fat sour cream
  • 3/4 cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled



Step 1

Preheat oven to 400 degrees. Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash and discard skins. Place flour in a large pan; 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 constantly until cheese melts. Stir in sour cream and ½ cup onion. Cook over low heat for 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each bowl. Sprinkle each with 1 1/2 tsp cheese and 1 1/2 tsp onion and about 1 tablespoon bacon. Serve.

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