Prep 1 hr
Cook 30 mins
From "The Best of Cooking Light" cookbook. Very good, low cal recipe, and very satisfying!
- 2 1⁄2 lbs baking potatoes (about 4)
- 2⁄3 cup all-purpose flour
- 6 cups 2% low-fat milk
- 1 cup shredded reduced-fat sharp cheddar cheese, divided
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup reduced-fat sour cream
- 3⁄4 cup chopped green onion, divided
- 6 slices bacon, cooked and crumbled
- Preheat oven to 400°F.
- Pierce potatoes with a fork; bake at 400°F for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
- Lightly spoon flour into a dry measuring cup; 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 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 about 1 1/2 cups soup into each of 8 bowls. Sprinkle each servings with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon.
hi bgriddle, this was awesome! Have eaten the regular "loaded-up" soup and this is by far better and doesn't leave you bloated. It was a nice balance of different flavors! Made it the night before, & I had a bowl; then served it the next day -- wonderful!! Did add some chives as well. Thanks for posting, Diane :)
When I started to make this soup, I thought it needed butter with the flour, as adding milk to plain flour looked like paste. Eventually, I whisked away the lumps and kept on with it. The results were great. I used 1% milk, and made it the day before we were ready to eat it. It thickened up a lot, so I thinned it with water. My husband and 8 year old gave it high marks, too! Next time, I may add some chives, too!