Baked Potato Soup

Recipe Submitted by Appliejuice ..|.. Category: Soups & Stews


  • 4 baking potatoes, about 2 1/2 lbs
  • 2/3 cup flour
  • 6 cups reduced-fat milk
  • 1 cup (4 oz) reduced-fat shredded, extra-sharp cheddar cheese, divided
  • 1 tsp salt
  • 1/2 tsp. black pepper
  • 1 cup reduced-fat sour cream
  • 3/4 cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled


Preheat oven to 400. Pierce potatoes with a fork; bake at 400 for one hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
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.
Stir in sour cream and 1/2 cup onions. cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon. Yield: 8

Recipe from, Site Maintained by Donna Young, of