2 large potatoes, baked, peeled and coarsely mashed (about 1 1/2 lbs)
1/3 cup plus 2 tablespoon shredded cheddar cheese, divided
1/2 tsp salt
1/4 tsp pepper
1/2 cup sour cream
1/2 cup thinly sliced green onions, divided
crumbled cooked bacon, optional
Instructions
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.
Remove from heat. Stir in sour cream and 1/4 cup onions. Cover; cook over medium heat for 10-12 minutes (DO NOT BOIL). Garnish with remaining cheese, onions and bacon if desired.
Originally Submitted
11/28/2011
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You can add this Baked Potato Cheddar Soup recipe to your own private DesktopCookbook.
