Saturday, January 9, 2010

Baked Potato Soup

I made this yummy soup quite a few years ago and I have NO CLUE why I waited so long to make it again. It tastes so good, like a loaded baked potato. And hubby highly approved, three bowls later (and yes, after three bowls of all that milk, cheese, cream he was having a bit of a belly ache. Moderation, buddy! LOL). We paired this with some really delicious sourdough bread. Perfect!

Note: I didn't have low fat cheese so used full fat version. Also, we only drink 1% milk so we used that instead of 2%.

Prep: 15 minutes Cook: 1 hour, 28 minutes


4 baking potatoes (or about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) shredded reduced-fat extrasharp Cheddar cheese, divided.
1 teaspoon salt
1/2 teaspoon pepper
1 cup reduced-fat sour cream
1/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Preheat oven to 400 degrees. Pierce potatoes with a fork (and I wrapped them in foil); bake at 400 degrees for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle into bowls, and sprinkle with cheese, onions and bacon.

Yield: 8 servings (serving size about 1 1/2 cups of soup)