Baked Potato Soup

Can you guess what we had as leftovers from Thanksgiving? If you guessed potatoes, you'd be correct. So D found this recipe. He said it was very easy.

The result was an incredibly thick soup that stuck to your bones. I didn't know it was a CL recipe. It was good. You do have to play with the salt (add more).

Will have again. Had with a Caesar Salad.

Baked Potato Soup

Photo by ALB

YIELD: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)
COURSE: Main Dishes, Soups/Stews

Ingredients
4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Preparation
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

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.

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.

Nutritional Information
Calories: 329; Fat: 10.8g; Saturated fat: 5.9g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 0.7g; Protein: 13.6g; Carbohydrate: 44.5g; Fiber: 2.8g; Cholesterol: 38mg; Iron: 1.1mg; Sodium: 587mg; Calcium: 407mg

Cooking Light SEPTEMBER 2007