BAKED POTATO CHEDDAR SOUP RECIPE
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.
Prep/Total
Time: 30 mins
Servings
: 4
INGREDIENTS
·
1/3
cup all-purpose flour
·
3
cups milk
·
2
large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
·
1/3
cup plus 2 tablespoons shredded cheddar cheese, divided
·
1/2
teaspoon salt
·
1/4
teaspoon pepper
·
1/2
cup sour cream
·
1/2
cup thinly sliced green onions, divided
·
Crumbled
cooked bacon, optional
INSTRUCTIONS
1.
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.
2. 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
1-1/4 cups (calculated without bacon): 392 calories,
15g fat (10g saturated fat), 52mg cholesterol, 469mg sodium, 49g carbohydrate
(12g sugars, 3g fiber), 14g protein.
Recipe
from tasteofhome.com
Delicious Food Recipes
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