Saturday, September 27, 2008

Baked Potato Soup

I found this recipe on Cooking Light-- very good!


4 baking potatoes
2/3 cup all purpuse flour
6 cups 2% reduced fat milk
1 cup reduced fat shreddes extra sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced fat sour cream
3/4 cup chopped green onions
6 bacon slices- cooked and crumbled

Preheat oven to 400 degrees. Pierce potatoes with fork and bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Place flour in large duch oven. Gradually stir in 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 tsp 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).

Serve in bowls garnished with cheese, onions and bacon.


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