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Cheddar Blue Cheese Baked Potato Soup

by Ann
5 comments

with Bacon (of course!) … Adapted from Cooking Light

Cheddar Blue Cheese Baked Potato Soup ~ Sumptuous Spoonfuls #potato #soup #recipe


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. 😉

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Cheddar Blue Cheese Baked Potato Soup ~ Sumptuous Spoonfuls #potato #soup #recipe

Cheddar Blue Cheese Baked Potato Soup with Bacon

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: A bit more than a quart of soup

Ingredients

Scale
  • 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
  • 1/31/2 cup snipped green onions

For topping:

  • 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

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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!

Cheddar Blue Cheese Baked Potato Soup ~ Sumptuous Spoonfuls #potato #soup #recipe

This recipe was shared at Mop it Up MondayShow & Share Wednesday, Wednesday ExtravaganzaShow & Tell Saturday and Weekend Potluck.

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5 comments

Melanie Goad February 21, 2013 - 12:36 am

This is gorgeous. I love potato soup and this is probably the next one I’ll make.

Reply
» Bacon Mushroom Baked Potato Soup Sumptuous Spoonfuls January 27, 2015 - 10:53 pm

[…] Just the words “comfort food” ALWAYS bring up memories of baked potato soup. I have an easy fail-safe recipe that  I tweaked from Cooking Light that I’ve been using for years, over and over again, and […]

Reply
» Creamy Cauli Potato Soup Sumptuous Spoonfuls February 21, 2016 - 8:20 pm

[…] up potato soup with a bunch of cauliflower. It turned out good! Is it as rich and comforting as my Cheddar Blue Cheese Potato soup? Um, no. Is it super thick and creamy like my Better than Panera Broccoli Cheese Soup? Not […]

Reply
» Barley Lentil Harissa Veggie Stew Sumptuous Spoonfuls March 21, 2016 - 10:16 pm

[…] or German … or Italian, I love them all. Oh and there’s Broccoli Cheddar Soup! Or Baked Potato Soup with blue cheese and bacon? Hellooooo! How could you NOT fall in love with THAT? There are sooo many more soups that I adore […]

Reply
Eric Armstrong October 20, 2021 - 1:53 am

Tis soup was really good. I followed the suggestions. Restaurant quality for sure.

Reply

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