Thursday, February 9, 2012

Baked Potato Soup

This is a recipe I have been making for years now.  The whole family loves it and requests it often.  I love it because not only does it taste good, but its also a very cheap dinner.  You can't get much cheaper than a bag of potatoes.  Another great thing about this recipe???  I've adapted it from my Cooking Light cookbook so its light in the calorie and fat sections!  Woohoo you can't ask for more than that!

Baked Potato Soup
adapted from The Best of Cooking Light

4 baking potatoes (about 2 1/2 pounds)
2/3 cups all-purpose flour
1 tablespoon butter
6 cups milk (reduced fat if you are counting calories)
1 cup shredded extra sharp cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

1. Preheat oven to 400 degrees.
2. Pierce potatoes with a fork, bake at 400 degrees for 1 hour or until tender.  Cool.  Peel potatoes, coarsely mash.  Discard skins.
3. Place pot over medium-high heat.  Melt butter.  Add flour to melted butter and cook for 1-2 minutes, stirring constantly.  Gradually add milk to flour mixture, stirring with a whisk until blended.  Cook until thick and bubbly (Cooking Light says it only takes 8 minutes but every time I make this its more like 13-17 minutes to get it thick and bubbly, so if its taking a long time don't worry, I'm pretty sure its normal.)  Add mashed potatoes, 3/4 cup cheese, salt and pepper, 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 throughly heated (do not boil).
5. Ladle servings into bowls, top with additional cheese, onions and bacon bits.  Yields about 8 - 1 1/2 cup servings.

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