BAKED POTATO CHEDDAR SOUP
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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- 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 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 Facts : Calories 392 calories, Fat 15g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 469mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 14g protein.
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kabir idris
[email protected]This soup has the perfect balance of cheese and potato. It's creamy and flavorful, and it's the perfect comfort food for a cold day. I love that it's so easy to make, too. I just throw everything in my slow cooker and let it do the work.
True info of islam
[email protected]This soup is AMAZING! It's so easy to make and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for a quick and easy dinner. Everyone loves it!
Jasiah Cephas
[email protected]This baked potato cheddar soup was a hit with my family! The cheese and potato flavors were perfectly balanced, and the soup was creamy and comforting. I added a little extra bacon and chives for garnish, and it was the perfect finishing touch. I wil