Recipe: Baked Potato Soup
This recipe is from Cooking Light. You can make the potatoes the night before during or right after you’ve made dinner. It quickens the time it takes to prepare this. I also never use reduced-fat cheddar cheese because the texture is disgusting. If you are cutting the fat, then don’t eat cheese. You can also take the stance that I do. Get a really, really good aged cheddar and use less. I will also use yo-cheese instead of sour cream. And if you are not concerned about “cooking light,” throw the butter back into the roux.
Baked Potato Soup
- 4 baking potatoes (about 2 1/2 pounds)
- ⅔ cup all-purpose flour
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup reduced-fat sour cream
- ¾ cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
Directions:
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a 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, onions, and bacon.
Thanks for posting it! It sounds yummy, I’m definitely going to give it a try.