Monday, October 22, 2007

Baked Potato Soup

4 large baking potatoes (about 2 1/2 lbs)
2/3 cup all-purpose flour
6 cups 2% reduced fat milk
1 cup (4 ounces) cheddar cheese, divided
1 tsp salt
1/2 tsp black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

1. Bake potatoes in oven at 400 for 1 hour or in microwave until tender. (I do microwave because it's SO much quicker). Cool and then peel potatoes. Coarsely mash. Discard skins.
2. Place flour in a large pot on stove and gradually add milk, stirring with milk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, pepper, stirring until cheese melts. Remove from heat.
3. Stir in sour cream and 1/2 cup green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil); serve and sprinkle with desired toppings (remaining cheese, green onions, bacon).

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