Baked Potato Cheddar Soup

By CandyH

Bake potatoes for dinner and bake 2 more for this delicious soup for the next day.

Ingredients

• 1/3 cup all-purpose flour
• 3 cups milk
• 2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
• 1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup sour cream
• 1/2 cup thinly sliced green onions, divided
• Crumbled cooked bacon, optional

Details

Adapted from hostedmedia.reimanpub.com

Preparation

Step 1

1.In a 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, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.

2. Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese, onions and, if desired, bacon. Yield: 4 servings.

I would add a little more cheese!