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Loaded Baked Potato Soup

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  • Loaded Baked Potato Soup

    BAKED POTATO SOUP
    All the flavors of a loaded baked potato come together in this rich, creamy soup.

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

    Preheat oven to 400 degrees Fahrenheit. Pierce potatoes with a fork: bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

    Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large 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 about 1-1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1-1/2 teaspoons cheese, 1-1/2 teaspoons onions, and about 1 tablespoon bacon. Yield: 8 servings.

    Calories 329 (30% from fat); Fat 10.8g (sat 5.9g, mono 3.5g, poly 0.7g); Protein 13.6g; Carb 44.5g; Fiber 2.8g; Chol 38mg; Iron 1.1mg; Sodium 587mg; Calc 407mg
    Nommie

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!
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