Baked Potato Soup
Source of Recipe
WeightWatchers.com
List of Ingredients
4 baking potatoes (about 2 1/2 lbs.)
2/3 cup flour
6 cups fat-free milk
1 cup (4 oz) reduced-fat shredded extra-sharp cheddar cheese, divided
1 tsp salt
1/2 tsp pepper
1 cup fat-free sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbledRecipe
1. Preheat oven to 400.
2. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. (May use microwave to save time.) Cool. Peel potatoes; coarsely mash. Discard skins.
3. Lightly spoon flour into a dry measuring cup; level with a kife. 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.
4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.
5. Serves 8 (serving size: about 1 1/2 cups soup, 1 1/2 tsp cheese, 1 1/2 tsp onions, and about 1 tbsp bacon)
7 points
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