Ingredients

The following ingredients have 10 Servings
  • 4 large or 6 medium potatoes
  • 1 small onion (diced)
  • 3 tablespoons butter
  • 1/3 cup flour
  • 2-1/2 cups low-sodium chicken broth
  • 3 cups milk
  • 1-1/2 cups cheddar cheese
  • 1/2 cup light sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5-6 slices bacon (fried crisp and crumbled, (optional))
  • chives or green onions (for garnish)

Instruction

  • Preheat oven to 450 degrees. Wash and dry potatoes and prick 5-6 times with fork. Bake approximately 1 hour or until soft. Cool completely, then slice in half and remove pulp for the soup, leaving some pulp in chunks.
  • Melt butter in large pot over low heat; sauté onions five minutes. Add flour and cook and stir (this mixture will be very thick) about 10 minutes.
  • Slowly add chicken broth a little at a time, stirring constantly until thickened and bubbly. Next, gradually add milk. Bring to a boil, then add potatoes, sour cream, and 1 cup cheese.
  • Reduce heat and stir gently until cheese melts. Add bacon (or reserve for topping) or leave out for a vegetarian soup.
  • Garnish with more cheese and chives or green onions, if desired.