Copycat CPK Baked Potato Soup
Serving Size / Yield
- 4 Baking Potatoes
- 2/3 C All-Purpose Flour
- 6 C 2% Milk
- 1 C Extra Sharp Cheddar Cheese, shredded & divided
- 1 tsp Salt
- ½ tsp Freshly Ground Black Pepper
- 1 C Sour Cream
- ¾ Green Onions, chopped & divided
- 6 slices Bacon, cooked & crumbled
Begin this recipe by preheating your oven to 400 degrees. Next, puncture the top of your potatoes with a fork several times. Bake for one hour or until tender. Let cool and then peel the skin off. Set the potatoes in a large bowl and mash them.
Next, put your flour into a large Dutch oven. Gradually stir in the milk, whisking to fully combine. Heat the stove to medium heat and let cook until the mixture thickens and is bubbling. Add the mashed potatoes, ¾ cup of cheese, salt, and pepper. Stir the pot until the cheese fully melts and is well combined.
Remove the pot from the heat and stir in the sour cream and about half of the onions. Once well combined, return to the heat and let cook on low for 10 minutes or until heated through. Serve with crumbled bacon, shredded cheese, and fresh green onions. Enjoy!