Thursday, March 14, 2013

Fully Loaded Baked Potato Soup

The almighty potato. Baked, fried, boiled, grilled, mashed any which way are oh so delicious.
Even better is this soup! Perfect for a cold rainy March day. I want spring so bad I have been talking to my spring bulbs outside to grow. Yes I'm serious and I am really not crazy; well maybe a little.  I hope everyone enjoys the rest of the week!

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 

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 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 remaining 1/4 cup of cheese, onions, and bacon.

*Shared over at Weekend PotluckFoodie Friday, Weekend Wonders, Melt In Your Mouth Monday


  1. Love the cheddar cheese and the bacon bits. Happy St. Patrick's Day.

    1. Thanks Diane! Happy St. Patty's Day to you as well!

  2. Gorgeous! This is one of my favorite kinds of soups. And, since winter doesn't seem to want to let go of New York, I'll still be eating it for a while...