Baked potato soup
I know its still summer, but I can eat soup all year round. It’s chilly in my office, and if I have the air on at home, my family doesn’t mind having soup in the summer either. This recipe is by far my most favorite in the whole wide world. It was on the cover of Cooking Light Magazine about 3 years ago. Potato soup is my favorite, so I had to try it. Every time I make a huge pot, its almost all gone by the time dinner is over!
Baked Potato Soup
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Ingredients
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all purpose flour
- 6 cups 2% milk
- 1 cup (4 ounces) reduced fat cheddar cheese (Kraft makes a reduced fat version)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup reduced fat sour cream - (this makes the dish!)
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
Instructions
- Preheat oven to 400 degrees.
- Pierce potatoes with a fork and bake for 1 hour until tender. Cool, peel potatoes and coarsely mash. (I have also used a short cut and microwaved the potatoes too, and it works out fine).
- 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 1/2 tsp 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 1 1/2 cups into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1 1/2 tsp. green onion and about 1 tsp. bacon.
- Yield 8 servings (1 1/2 cups soup) with a little cheese and bacon and onions. 329 calories, 10.8 fat and 2.8 fiber.
- It is definitely worth making, its great for your family or when you have people over. Serve it with crusty bread and a salad, and you are set!
