Baked Potato Soup

15 minutes prep time; 1.5 hours cook time

  • 4 baking potatoes (about 2 1/2 lbs.)
  • 2/3 cup all-purpose flour
  • 6 cups 2% reduced-fat milk
  • 1 cup (4 ounces) shredded reduced-fat extra sharp Cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup reduced-fat sour cream
  • 3/4 cup chopped green onion, divided
  • 6 bacon slices, cooked and crumbled
  1. Preheat oven to 400º.
  2. Pierce potatoes with a fork, bake at 400º for 1 hour or until tender. Cool.  Peel potatoes, coarsely mash. Discard skins.  Try cooking the potatoes ahead of time to make the prep time go faster.
  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 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 into bowls, and sprinkle with cheese, onions, and bacon.
  5. YIELD: 8 servings (serving size:  about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions and about 1 tablespoon bacon).

For a complete MyPlate meal, add a vegetable and a serving of fruit!

Nutrition Facts:  Calories 329; Fat 10.8g (Sat 5.9g); Protein 13.6g; Carbohydrates 44.5g; Fiber 2.8g; Cholesterol 38mg; Iron 1.1mg; Sodium 587mg; Calcium 407 mg

SOURCE:  Cooking Light