Baked Potato Soup
Source of Recipe
Cooking Light
List of Ingredients
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour
- 6 cups 2% reduced-fat milk
- 1 cup (4 oz) reduced-fat shredded extra-sharp cheddar cheese, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
Instructions
- Preheat oven to 400 degrees.
- Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
- Lightly spoon flour into dry measuring cup; level with 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). Sprinkle each serving with cheese, onion, and bacon.
Final Comments
8 servings.
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