Thursday, November 19, 2009

Baked Potato Soup

I discovered this scrumptious recipe a couple weeks ago from COOKING LIGHT. I was shocked at how good it was. It certainly didn’t taste like a “lightened version” of my beloved baked potato soup. Without further ado, here’s the recipe:

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Baked Potato Soup

Source: Cooking Light
Yield: 8 servings (serving size: about 1 1/2 cups soup)


4 baking potatoes (about 2 1/2 pounds)
2/3 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
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled (i used a little extra! hah)


Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash (I just broke them apart with a fork). Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Pot or 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.

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