Elswet's Baked Potato Soup [ Diabetic Version ]

Recipe by Pagan
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    slices fat-free turkey bacon, may use 10 slices bacon
  • 23
    cup fat free butter substitute, may use 2/3 cup margarine
  • 23
    cup whole wheat flour, may use 2/3 cup white flour
  • 7
    cups skim milk, may use 7 cups milk
  • 4
    large potatoes, soaked the night before, drained and rinsed, boiled, peeled and cubed
  • 3
    green onions, minced
  • 1 12
    cups sharp cheddar cheese, shredded
  • 2
    teaspoons salt
  • 1
    teaspoon white pepper, finely ground
  • 12
    teaspoon rubbed sage
  • 12
    cup instant potato flakes, may be omitted for a smoother soup texture, alternately, you may add more for a thicker soup
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DIRECTIONS

  • In a large pot, brown your bacon, drain the grease, crumble, and set aside.
  • Over medium heat, melt the margarine substitute and add in the flour, whisking thoroughly.
  • Slowly stir in milk and stir constantly until sauce thickens.
  • Add in potatoes and onions, stir to mix well. Bring to a boil, stirring often to avoid scorching of the milk.
  • Reduce heat, cover, and simmer 15 minutes. Mix in your crumbled bacon, cheese, sour cream, instant potato flakes, and salt and pepper.
  • Cook until cheese melts, stirring often.
  • Serve hot, topped with fresh unmelted shredded cheese, and a small sprinkling of chopped green onions.
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