Baked Potatoe Soup
Source of Recipe
Cooking Light, October 2002
Recipe Introduction
7 pts. per serving
List of Ingredients
4 potaotes (about 2 1/2 lbs)
2/3 C. flour
6 C. 1% milk
1 C. cheddar cheese
1 t. salt
1/2 t. black pepper
1 C. low-fat sour cream
3/4 C. chopped green onions
6 bacon slices, cooked and crumbledRecipe
Preheat oven to 400. Bake potatoes for one hour or until tender. Cool, peel and mash. In large dutch oven, add flour and milk, stirring with a wisk until well blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 C. cheese, salt and pepper, stirring until cheese melts. Remove from heat. Stir in sour cream and 1/2 C. green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions and bacon. Makes 8 1 1/2 C. servings.
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