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Baked Potato Soup ala Risa




Source of Recipe


Risa's Food Service


Recipe Introduction


Perfect for a winter night.


Recipe Link: http://http://www.geocities.com/radiorlg/001216.html

List of Ingredients







3 med russet potatoes
1/3 cup unsalted butter
1/3 cup unbleached all-purpose flour
3 cups nonfat milk
1/2 tsp kosher salt
1/2 tsp white pepper
1/2 onion — chopped fine
1 1/4 cups montereyjack cheese — shredded
8 oz Nonfat sour cream



Recipe



Preheat oven to 400°F. Wash and dry potatoes. Cut a small slit in one side.
Place in tin foil and wrap up each potato. Bake at 400°F for 1-1/4 hours.
Let cool.
When potatoes are cool enough to handle, remove pulp from skins. Save skins for some other use. Mash up the potato a bit.
Melt butter in large pot. Add flour and whisk until smooth. Gradually add skim milk, stirring often, until smooth. Cook over medium heat until thick.
Add potatoes, salt, pepper, 2 tbsp onion, and 1 cup cheese. Stir well and heat until thoroughly warmed through. Take pot offbeat and add sour cream.
Whisk well. Add extra milk if the soup is too thick (altho we liked it that way).
**Serve topped with the remaining shredded cheese and onion.
Makes 5 cups.