Baked Potato Soup

This soup is delicious.
baked potato soup

I was perusing Pinterest looking for some foodie inspiration when I came across this recipe from Two Peas & Their Pod.  Knowing that snow was predicted for this evening, our plan was to spend the night in jammies, curled up on the sofa with a movie.  I thought this comforting winter soup was a perfect dinner for our low key evening.  The biscuits I served with it were awesome as well…more on those tomorrow.

It’s a super easy recipe and is probably the fastest soup I’ve ever made.  You could easily cook the potatoes in the microwave to save on time as well.  As far as creamy soups go, this one isn’t so bad for you since it uses low fat milk and sour cream.  You could probably cut down even more on the fat content with low fat cheese if you wish.  But honestly you can’t tell that lower fat dairy products were used…definitely not lacking in the flavor department.  This is surely my new favorite go-to winter soup…and takes the cake for the fastest recipe I’ve ever blogged, we ate it only a few short hours ago!

You should make this, and soon!

You will need:
4-5 large russet potatoes
2/3 cup all purpose flour
6 cups 2% milk
1 1/2 cups cheddar cheese, shredded
2 teaspoons kosher salt
1 teaspoon white pepper
1 cup sour cream (reduced fat is fine)
1/2 cup chopped green onions

for the toppings: shredded cheddar, crispy bacon crumbles (about 3 slices) & chopped chives

Preheat the oven to 400° and poke potatoes with a fork.  Place potatoes directly on the rack of your oven and bake for about an hour, or until they are tender.  Let cool for 10 minutes or so, then halve the potatoes and scrape out into a bowl.  Mash just a bit, leaving the potatoes chunky.

Meanwhile, add the flour to a large soup pot.  Gradually whisk in the milk until smooth.  Set your burner to medium heat and cook until thick, about 8 minutes.  Add the potatoes, salt, pepper and cheese.  Stir occasionally for about 5 minutes, until cheese melts.  Turn down to low heat and add in the sour cream and onions. Let soup cook until thoroughly heated, don’t let it boil, about 10 minutes.

Ladle heaping amounts into large bowls, garnish with more cheese, crispy bacon and chives.  Serve warm with bacon-cheddar biscuits!

serves: 6+ helpings
time: 35 minutes + 1 hour to cook potatoes
from: Two Peas & Their Pod 

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