Appetizers / Soups / Salads

Cheddar, Baked Potato Soup is for Lunch.

Cheddar, Baked Potato Soup takes 45 minutes to prepare.

Cheddar, Baked Potato Soup takes 20 minutes to cook.

Cheddar, Baked Potato Soup makes 6 servings.

The ingredients for Cheddar, Baked Potato Soup are:

10 Potatoes
1 stick of Salted Butter
1/4 Cup All-Purpose White Flour
6 Cups Nonfat Milk
4 Cups Cheddar Cheese
Chicken Bouillon

Here is how you make Cheddar, Baked Potato Soup:

Bake 8 to 10 large potatoes in the oven at 425 degrees until soft in the center, (approximately 45 minutes). When they are done, set them out and allow them to cool enough to handle. While they cool, melt stick of butter to melt in large pot. Move pot off the heat and gradually whisk flour to melted butter, until it's heavy and thick paste. You may need to add more flour to achieve correct consistency. Slowly add your milk to pasty concoction, whisk continuously, you may then add pot back to a medium heat. Once all the milk is added to the pot, add Chicken Bouillon, then begin to add the cheese. You are whisking continuously to avoid settling or scolding on the bottom of the pot. Once everything is combined, lower the heat to a warming or lowest possible temperature. Cut your potatoes in half and scoop out the soften potato, the closer to the peels, the more baked potato flavoring you get. Add all your potato to your soup. Serve warm.Serving Size: 1 Cup ServingsNumber of Servings: 6Recipe submitted by SparkPeople user CJWRECKE.

The nutritional information for Cheddar, Baked Potato Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 783.5

• Total Fat: 40.9 g
• Cholesterol: 126.0 mg
• Sodium: 1,065.9 mg
• Total Carbs: 73.3 g
• Dietary Fiber: 4.1 g
• Protein: 32.9 g