BAKED POTATO CHEDDAR SOUP RECIPE

A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish.

Prep/Total Time: 30 mins

Servings          : 4

INGREDIENTS

·         1/3 cup all-purpose flour

·         3 cups milk

·         2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)

·         1/3 cup plus 2 tablespoons shredded cheddar cheese, divided

·         1/2 teaspoon salt

·         1/4 teaspoon pepper

·         1/2 cup sour cream

·         1/2 cup thinly sliced green onions, divided

·         Crumbled cooked bacon, optional

INSTRUCTIONS

1.   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 or until cheese is melted.

2. Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.

NUTRITION

1-1/4 cups (calculated without bacon): 392 calories, 15g fat (10g saturated fat), 52mg cholesterol, 469mg sodium, 49g carbohydrate (12g sugars, 3g fiber), 14g protein.

Recipe from tasteofhome.com