Yesterday was a cold, dreary, and rainy day in Central Indiana. I decided that I needed to make a soup to warm me up. This is one of my favorite soups to make this time of year. And the best part you ask? It is from Cooking Light magazine! That’s right! 🙂 All the taste without all of the calories and fat. This soup is so quick and easy to make-the perfect weeknight meal. To make it even easier you could bake the potatoes in the morning or even the night before so that all you have to do is throw it in a pot and you have homemade soup in less than 25 minutes. This rich and creamy baked potato soup topped with green onions, cheddar cheese, and crumbled bacon is sure to warm you up on a chilly fall night. Serve this creamy soup with pretzel rolls and a side salad for a comforting homecooked meal.
Baked Potato Soup
- 4 baking potatoes
- 2/3 cup all-purpose flour
- 6 cups milk
- 1 cup shredded extra sharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
- Preheat oven to 400° F.
- Pierce potatoes with a fork; place potatoes on a baking sheet and bake in preheated oven for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
- 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.
- Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated. Divide between 8 bowls and top with cheese, green onions, and bacon.
Source: adapted from Cooking Light, September 2007