Baked Potato Soup Recipe

Baked Potato Soup

4 Baking Potatoes scrubbed clean

2/3 cup of All-Purpose Flour

6 cups 2% Milk

1 cup to 1 ½ cups of shredded extra-sharp cheese

1 to 2 teaspoons of salt

½ to 1 teaspoon of black pepper

1 cup sour cream or plain yogurt

 ¾ cup of chopped green onions

1 teaspoon garlic powder

Cooked bacon chopped


1. Preheat oven to 400

2. Pierce potatoes with a fork; bake at 400 for one hour or until tender. After letting them cool, slice potatoes length wise and scoop potato out with a spoon.

3. Lightly spoon four into a dry measuring cup; level with the back of a knife. Place flour into a large pot, and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8-10 minutes). Add potatoes, ¾ cups of cheese, salt, pepper, and stir until the cheese melts. Remove from heat.

4. Stir in sour cream or yogurt and ½ cups of onions. Cook over low heat for 10 minutes, or until thoroughly heated.

5. Serve and place cheese and bacon on each serving.