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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
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