You can bake the potatoes fresh and let them cool to use for this recipe if you want. I usually plan ahead for this soup by baking extra potatoes for dinner one night and then making the soup a day or two later!
Fully Loaded Baked Potato Soup Recipe
8-10 small-medium baked potatoes (about 2 1/2 pounds)
2/3 cup flour
6 cups of low-fat milk
2 teaspoons onion powder
1/2 teaspoon garlic powder
salt & pepper
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1/2 package bacon bits
Peel and coarsely mash potatoes. Discard skins.
Lightly spoon the flour into a large Dutch oven. Gradually whisk in the milk until well blended. Cook over medium heat until thick and bubbly.
Add mashed potatoes, spices, salt & pepper, and cheese, stirring until the cheese is melted. Turn the heat to low. Stir in the sour cream and bacon bits. Cook until thoroughly heated, being careful not to boil!
Serve topped with more shredded cheese and chopped green onions and bacon bits, if you’d like!