Baked Potato Soup (serves 8)
Ingredients:
- 4 baking potatoes (2 1/2 pounds)
- 2 Tbs butter
- 2/3 cup all-purpose flour
- 6 cups 2% reduced-fat milk (I used Skim)
- 4 ounces shredded cheddar cheese, plus extra for garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (did not use this)
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided (I used chives instead)
- 10 slices center cut bacon, cooked and crumbled
How to:
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. Discard skins.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a large dutch oven. Add flour, whisking to combine with the butter. Gradually add milk, stirring with a whisk until blended. (I just put the flour, butter, and milk in the soup pot together and got it to a think bubble that way, thickened really nicely although you do have to make sure the flour gets stirred enough) Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, pepper, and paprika, 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). Add additional salt and pepper if desired. Sprinkle each serving with cheese, onions, and bacon.
Sooooo good! I hope that you enjoy this recipe as much as I did!!
