Baked Potato Soup

Submitted by Brandess

"This soup is satisfying without being heavy and leaving you in carb-coma. It is rich, creamy and filling. Serve with a nice salad and a glass of cold iced tea and you have a perfect meal that will not bust your diet! Occasionally, I have been known to sprinkle a few fat free croûtons on top for added texture and crunch. A great way to use up left over baked potatoes, or bake off a few extra the next time you bake potatoes and store them in the fridge up to 4 days in a sealed container."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Yields: 12 Cups
• Serves: 12

ingredients

• 4 baking potatoes (about 2 1/2 pounds)
• 2⁄3 cup all-purpose flour (about 3 ounces)
• 6 cups 2% low-fat milk
• 1 cup reduced-fat cheddar cheese, extra sharp shredded, divided
• 1 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1 cup reduced-fat sour cream
• 3⁄4 cup green onion, chopped divided
• 6 slices bacon, cooked and crumbled
• 1⁄8 teaspoon cracked black pepper

directions

1. Preheat oven to 400°.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
3. 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.
4. 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.