Cheddar Blue Cheese Baked Potato Soup
with Bacon (of course!) … Adapted from Cooking Light
A thick, creamy, cheesy baked potato soup that you would never guess is lightened up.
This is one of those recipes that I’ve made over and over again. My ex and my son love this one … up until my daughter came along, it was the perfect dinner for the three of us. My daughter doesn’t like potatoes or melty cheese … except on cheeseburgers or pizza … this makes no sense at all to me!
When I have the opportunity to make it just for me, I can add wonderfulness like blue cheese. My son wouldn’t like that, I’m sure. But he’s over at his dad’s for a few days. This pot of soup is mine and I really don’t intend to share it with anyone.
Well, except for you, my foodie friends! Of course I’ll share it with you. 
Ingredients
- 3 medium golden potatoes (or 2 large baking potatoes)
- 3 cups 1% milk
- 1/3 cup flour
- 1/2 cup finely shredded extra sharp cheddar cheese
- 2 Tablespoons reduced fat blue cheese crumbles
- 1 1/2 teaspoons Red Robin Seasoning (or your favorite seasoned salt ... use more or less to taste)
- Freshly ground black pepper
- 1/4 cup nonfat Greek yogurt
- 1/4 cup low fat sour cream
- 1/3 - 1/2 cup snipped green onions
- Some extra snipped green onions
- A bit of shredded extra sharp cheddar cheese
- a few crumbles of reduced fat blue cheese
- 3 reduced-fat bacon strips: cook till crispy, towel off the excess fat, then crumble or cut into small bits.
Instructions
- Wash your potatoes, then while they are still wet, sprinkle them liberally with salt. Set them in the oven straight away and bake the potatoes at 350 degrees for about an hour or until they are nice and tender when poked with a fork. (No need to poke them! The salt absorbs the excess moisture so the potatoes cook perfectly.) Set the taters aside to cool for a bit.
- Once the potatoes are cool enough to handle, remove the skins, set them in a bowl and mash the potato flesh roughly with a fork or potato masher. They don't need to be perfectly smooth ... a few lumps in baked potato soup is a good thing!
- Now in a nonstick saucepan, whisk the flour with the milk until they are thoroughly mixed. Bring the pan to medium heat, whisking often and cook until thickened, about 8 minutes. Reduce heat to medium low.
- Stir in the mashed potatoes and the cheeses, then add the Red Robin Seasoning and freshly ground pepper to taste. Cook for a few minutes until the cheese is melted, then add the Greek yogurt, sour cream and green onions. Cook about 5 to 10 minutes longer or until everything is nicely heated and there are no lumps of sour cream or yogurt left.
- Serve hot in bowls topped with a bit of shredded cheddar cheese, and some blue cheese and bacon crumbles, and extra snipped green onions as well.
Notes
You can easily double the recipe to accommodate more eaters!
This recipe was shared at Mop it Up Monday, Show & Share Wednesday, Wednesday Extravaganza, Show & Tell Saturday and Weekend Potluck.
This is gorgeous. I love potato soup and this is probably the next one I’ll make.
February 21, 2013 at 12:36 am