This cheddar potato recipe makes a soup that is creamy and smooth with true baked potato flavor. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is.
The flour serves to thicken the soup. I don’t like my soup real thick, so I usually use less. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more. The important thing when adding flour is to cook it in the butter before adding the liquid. This will avoid that raw flour flavor that can result if the flour is not completely cooked.
It is important that the soup not boil once the cream is added. Boiling will cause the cream to separate. If this is a problem for you, wait to add the cream just before serving and only reheat.
Cheddar Baked Potato Soup Recipe
6 Tablespoons butter
1 cup yellow onions, diced
4 Tablespoons all-purpose flour
6 cups hot chicken stock
4 cups baked potatoes, peeled