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Baked Potato Soup

Source of Recipe


Cooking Light-10/02






List of Ingredients



• 4 baking potatoes (about 2 1/2 pounds)
  
• 2/3 cup all-purpose flour
  
• 6 cups 2% low-fat milk
  
• 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
  
• 1 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 1 cup reduced-fat sour cream
  
• 3/4 cup chopped green onions, divided
  
• 6 bacon slices, cooked and crumbled
  






Instructions



1. Preheat oven to 400 degrees.
   
   
2. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
   
   
3. Lightly spoon flour into a dry measure; level with a knife. Place flour in 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. Yield: 8 servings (serving size: 1 1/2 cup soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon.)
   
   
6. 329 cal, 10.8g fat, 13.6g pro, 44.5g carb, 2.8g fiber, 38mg chol, 1/1mg iron, 587mg sod, 407mg calc.