CHEDDARS BAKED POTATO SOUP RECIPES

BAKED POTATO CHEDDAR SOUP RECIPE: HOW TO MAKE IT

Baked Potato Cheddar Soup Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 9

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

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, FatContent 15g fat (10g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 469mg sodium, CarbohydrateContent 49g carbohydrate (12g sugars, FiberContent 3g fiber), ProteinContent 14g protein.

BOB EVAN'S CHEDDAR BAKED POTATO SOUP RECIPE - FOOD.COM

Bob Evan's Cheddar Baked Potato Soup Recipe - Food.com image

I used to go to Bob Evans Restaurants when I was little. This was my favorite soup. I had to look all over for the copycat recipe. It's pretty close!

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 (10 3/4 ounce) can campbell's condensed cheddar cheese soup
1 (10 3/4 ounce) can chicken broth
1 lb cheddar cheese, grated
4 cups whole milk, plus
1 (10 3/4 ounce) can full whole milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium potatoes, diced and boiled

Steps:

Add soup, 1/2 can broth, 1 can milk and stir.
Add cheese and milk.
Stir in corn starth to the rest of broth, then add to soup.
Add spices and butter.
Bring to a boil, reduce heat and simmer for 15-20 minutes.
Add boiled potatoes and simmer 15 minutes more.
Top with chives and bacon bits.
*For best results, chill soup and reheat.

Nutrition Facts : Calories 744.8, FatContent 40.6, SaturatedFatContent 25.2, CholesterolContent 123, SodiumContent 1325.7, CarbohydrateContent 62, FiberContent 6, SugarContent 13.7, ProteinContent 34.1

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