Baked Potato and Bacon Soup

We love this soup as it is hearty, flavorful and perfect for a quick dinner. This goes together quickly, particularly if you bake the potatoes earlier in the day, so they are cool and ready to handle when you are ready to start.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  cup  cooked bacon, crumbled
• 4  large baking potatoes, baked till tender and cooled
• 1⁄2 cup butter
• 1⁄2 cup flour
• 1  garlic clove, minced
• 2  teaspoons salt (or to taste)
• 1⁄2 teaspoon black pepper
• 8  cups 2% low-fat milk (you can use either whole or skim)
• 1  cup light sour cream (you can use regular or non-fat)
• 6  green onions, sliced into fine rounds
• 2  cups low-fat sharp cheddar cheese, grated

Directions

1. Melt butter into a Dutch oven or large pot. Add garlic and saute lightly. Add flour and then use a wire whisk to thoroughly blend. Cook the roux (flour and butter), whisking lightly until it is a very light, golden color. Slowly add milk into the roux, whisking until smooth, giving it time to thicken and heat.Stir in the salt and pepper as it thickens.
2. Cut potatoes in half and scoop out the interior into a medium bowl. Mash potato meal with a fork, breaking up any larger lumps. Chop up half of the emptied potato skins and add them to the bowl, discard the rest.
3. Add potato meal and skins to the thickened, heated milk mixture. Add green onions, crumbled bacon, sour cream and grated cheddar cheese. Wisk until smooth and cheese has melted. Serve and enjoy!