Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
www.tasteofhome.com
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.
Kristin Reynolds Van Buren, Arkansas
Baked Potato Cheddar Soup Recipe
Baked Potato Cheddar Soup
1/3 cup flour
3 cups milk
2 large potatoes, baked, peeled and coarsely mashed (1 ½ lbs.)
1/3 cup plus 2 Tbsp. shredded cheddar cheese, divided
½ tsp. salt
¼ tsp. pepper
½ cup Daisy Brand Sour Cream
½ cup thinly green onions, divided
Crumbled cooked bacon, optional
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.
Remove from the heat. Stir in sour cream and ¼ cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (DO NOT BOIL). Garnish with remaining cheese, onions and bacon. 4 servings
(Recipe for Baked Potato Cheddar Soup came from Taste of Home (tasteofhome.com)
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