©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Baked Potato Soup

This morning I posted on my Facebook profile that I was looking for a good potato soup recipe since it is chilly and I have lots of potatoes that need to be used up.  I made potato skins for New Years Eve and had a lot of potatoes that were already baked.

A few of my iVillage Moms and friends posted a recipes.  I picked this one from one of my iVillage Moms for Baked Potato Soup.  It was perfect because I could use the already baked potatoes.

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 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 (I just used vidalia onions)
6 bacon slices, cooked and crumbled
Cracked pepper

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.

This came out so good!!!

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