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Baked Potato Soup

November 11, 2010

I’ve shared this recipe before, but as with all great things in life, it bears repeating!  I have an unnatural affinity toward all things potato so this soup is right up my alley.  I’m so hungry just thinking about it!  This soup is perfect for a cold night and really fills you up as a stand alone dish.  And with only 330 calories per serving, you don’t have to feel guilty digging in.

Baked Potato Soup
Yields: 8 Servings

4 Baking potatoes (about 2 1/2 pounds)
2/3 cup All purpose flour (about 3 ounces)
6 cup 2% reduced-fat milk
1 cup Reduced fat cheddar cheese (shredded and divided)
1 teaspoon Salt
1/2 teaspoon Freshly ground pepper
1 cup Reduced fat sour cream
3/4 cup Green onion (chopped and divided)
6 Bacon slices (cooked and crumbled)

1. Preheat oven to 400°.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
3. Lightly spoon flour into dry measuring cups; 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 1/2 teaspoon 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). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Kate’s Tips:

My only note on this recipe is that I’ve used skim milk and it came out just as delicious as with 2%.  And I trimmed off a couple extra calories without even trying!  Maybe that means I can go back for seconds?


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