This is a tasty recipe but I was disappointed by the texture. I think I overheated my milk because it separated and looks really strange. It still tastes fine but it looks terrible. I don't think I'll be serving this to anyone but myself.
Baked Potato Soup
All the flavors of a loaded baked potato come together in this rich, creamy baked potato soup recipe. It's one of our all-time favorites.
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- Calories: 329
- Calories from fat: 30%
- Fat: 10.8g
- Saturated fat: 5.9g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.7g
- Protein: 13.6g
- Carbohydrate: 44.5g
- Fiber: 2.8g
- Cholesterol: 38mg
- Iron: 1.1mg
- Sodium: 587mg
- Calcium: 407mg
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
- Preheat oven to 400°.
- Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
- Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
- Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.
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