This cheddar potato recipe makes a soup that is creamy and smooth with baked potato flavor. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is.
The flourance to thicken the soup real thick, so I usually use. If you like a real thick soup, increase the amount to 6 tablespoons or a little more. This will avoid that raw flour flavor That can result If the flour is not completely cooked.
If this is a problem for you, wait to add the cream just before serving and only reheat.
Cheddar Baked Potato Soup Recipe
6 Tablespoons butter
1 cup yellow onions, diced
4 Tablespoons all-purpose flour
6 cups hot chicken stock
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup parsley, chopped
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons hot pepper sauce
1 1/2 teaspoons coarse black pepper
1 1/2 cup Cheddar cheese, grated
1/4 cup diced green onions (white part only)
Additional grated cheese and chopped parsley for garnish
1. Cook onions in butter over medium-high heat until transparent, about 3 minutes.
2. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until just golden brown.
3. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.
4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes. Do not boil.
5. Add grated cheese. Heat until cheese melts and soup is smooth.
Garnish each serving as desired with grated cheese and chopped parsley. You can also use a dollop of sour cream and chives or crumbled bacon.
