TwiceBaked Potatoes Recipe Southern Living from www.southernliving.com
Description
Are you looking for a comforting and hearty soup that will warm you up on a cold day? Look no further than this Southern Baked Potato Soup recipe. It's creamy, delicious, and loaded with all the flavors of a classic baked potato. Plus, it's easy to make and perfect for leftovers.
Prep Time
The prep time for this recipe is about 20 minutes.
Cook Time
The cook time for this recipe is around 40 minutes.
Ingredients
For this recipe, you will need: - 6 large baking potatoes - 1/2 cup butter - 1/2 cup all-purpose flour - 6 cups milk - 1/2 cup sour cream - 1/2 cup chopped green onions - 1 cup shredded cheddar cheese - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon paprika - 1/4 teaspoon garlic powder
Equipment
For this recipe, you will need: - Large pot - Baking sheet - Mixing bowl - Whisk - Wooden spoon - Ladle
Method
1. Preheat your oven to 400 degrees F. 2. Wash and dry the potatoes, then prick them all over with a fork. 3. Place the potatoes on a baking sheet and bake for 1 hour or until they are tender. 4. Remove the potatoes from the oven and let them cool. 5. Melt the butter in a large pot over medium heat. 6. Add the flour and whisk until the mixture is smooth. 7. Slowly pour in the milk while whisking continuously. 8. Add the sour cream, green onions, cheddar cheese, salt, pepper, paprika, and garlic powder to the pot. 9. Stir everything together until the cheese has melted and the soup is heated through. 10. Cut the cooled potatoes into bite-sized pieces and add them to the pot. 11. Use a potato masher or a wooden spoon to mash some of the potatoes into the soup. 12. Continue cooking the soup over medium heat until it reaches your desired consistency and the potatoes are heated through. 13. Serve the soup hot, topped with additional shredded cheddar cheese and chopped green onions, if desired.
Notes
- If you don't have sour cream, you can substitute plain Greek yogurt. - To make this soup vegetarian, use vegetable broth instead of chicken broth. - This soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Info
This recipe makes 8 servings. Each serving contains approximately: - Calories: 450 - Fat: 23g - Carbohydrates: 45g - Protein: 14g - Fiber: 4g - Sodium: 470mg
Recipe Tips
- Be sure to prick the potatoes all over with a fork before baking them. This will allow steam to escape and prevent them from exploding in the oven. - Don't skip the step of mashing some of the potatoes into the soup. This will help thicken the soup and give it a creamier texture. - If you want a thinner soup, add more milk or broth until you reach your desired consistency.
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