Creamy, rich, flavorful... smoky bacon, sharp cheddar cheese, green onions & sour cream... It really doesn't get much better than a loaded baked potato with all your favorite fixings!
You can bake the potatoes fresh and let them cool to use for this recipe if you want. I usually plan ahead for this soup by baking extra potatoes for dinner one night and then making the soup a day or two later!
Unless, of course, you make this soup.
This soup is amazing... so totally satisfying and comforting. It's also a great way to use up leftover baked potatoes!
You can bake the potatoes fresh and let them cool to use for this recipe if you want. I usually plan ahead for this soup by baking extra potatoes for dinner one night and then making the soup a day or two later!
Ingredients:
8-10 small-medium baked potatoes (about 2 1/2 pounds)
2/3 cup flour
6 cups of low-fat milk
2 teaspoons onion powder
1/2 teaspoon garlic powder
salt & pepper
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1/2 package bacon bits
Directions:
Peel and coarsely mash potatoes. Discard skins.
Lightly spoon the flour into a large Dutch oven. Gradually whisk in the milk until well blended. Cook over medium heat until thick and bubbly.
Add mashed potatoes, spices, salt & pepper, and cheese, stirring until the cheese is melted. Turn the heat to low. Stir in the sour cream and bacon bits. Cook until thoroughly heated, being careful not to boil!
Serve topped with more shredded cheese and chopped green onions and bacon bits, if you'd like!
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods!
