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LOADED BAKED POTATO SOUP Recipe

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This recipe for LOADED BAKED POTATO SOUP, by , is from Its time to hit the Kitchen B2!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Lin

Category:
Category:

Ingredients:  
Ingredients:  
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Directions:
Directions:
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). 5. Sprinkle each serving with cheese, onions, and bacon.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
"Say Hello to my loaded friend."

 

 

 

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