Creamy Baked Potato Soup


  • Baked Potato Soup
  • Makes 10 servings
  • 4 white potatoes
  • 1/3 cup flour
  • 1/3 cup butter or butter substitute
  • 3 cups milk or 1 can coconut milk and 1 1/2 cup almond milk
  • 1/2 cup sour cream or Tofutti Better Than Sour Cream
  • 1 cup Kraft Natural's colby monterrey jack shredded cheese optional, if you want it to be totally dairy free
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp Red pepper flakes


  • 1 1/2 tsp pepper
  • 6 pieces of bacon, crumbled
  • Bring a pot of water to a boil. Peel potatoes and cut into smaller pieces. Place in pot and boil until soft. Drain, mash, and set aside.
  • In a large pot, mix together flour and butter. Slowly add milk, and whisk until it starts to thicken. After thickened, add potatoes, sour cream, cheese, and seasonings and bring to a boil. Let it boil for two minutes, stirring continuously. Set temperature to low and let simmer for 10 minutes. Add crumbled bacon right before serving. Top with cheese and bacon.