1. Warm a large stock pot over medium high heat. Add butter to
pot. Once butter starts to melt, whisk in flour.
2. Whisk together and slowly pour in chicken stock. Continue
whisking and add sour cream and cream cheese. Whisk until
mixture comes together.
3. Slice potatoes in half and scoop out the insides of the potato, add
to pot.
4. Smash potatoes into chunks using a potato masher or wooden
spoon, until desired consistency is reached. I like my soup kind of
chunky. Add sharp cheddar cheese, salt and pepper. Stir until
cheese is melted.
Originally Submitted
1/24/2015
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