Baked Potato Soup

I was a little worried about having soup in 70 and above weather, but by Sunday it had dropped to the low 50's! So this soup was just perfect when we had dinner Sunday evening. I loved this soup! I am a huge fan of creamy soups, and this one was delicious! And it is fairly simple, especially if you have any extra left over baked potatoes lying around. 

Baked Potato Soup


4 large baking potatoes (or use leftover baked potatoes)
2/3 cup all-purpose flour
6 cups 2% milk (I used whole)
3/4 cup cheddar cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup sour cream
1/2 cup chopped green onions

Toppings:


cheddar cheese, shredded
green onions, chopped
bacon, cooked and crumbled

1. Preheat oven to 400 degrees F. Pierce potatoes with a fork; bake for one hour or until potatoes are tender. Let the potatoes cool. Peel potatoes and coarsely mash them in a small bowl. Set aside.

2. In a large soup pot, add the flour. Gradually whisk in the milk, whisk until smooth. Cook over medium heat until thick, about 8 minutes. Add mashed potatoes, cheese, salt, and pepper. Stir until the cheese melts.

3. Add in sour cream and green onions. Cook over low heat until thoroughly heated, do not boil the soup. Ladle soup into bowls and garnish with toppings. Serve warm.