Tuesday, January 27, 2009

Baked Potato Soup

We were home from work today- iced in- and I made this baked potato soup from cooking light I have been wanting to try. For a printable recipe click here.

You need: 4 baking potatoes, 2/3 C all-purpose flour, 6 cups of 2% reduced fat milk, 1 C of reduced fat extra sharp cheddar cheese, salt pepper, 1 C of reduced fat sour cream, 3/4 C chopped green onions (I left these out), and 6 bacon slices cooked and crumbled.


First preheat your oven to 400 and pierce the potatoes with a fork. Place them on a tray in the oven and bake for 1 hour, or until tender.


Once tender, remove the skins or leave them on however you like.


Mash them to your desired amount, if you like chunky soup- don't mash completely.


Then put the flour in a pan


and add in the milk gradually, stirring with a whisk until blended. Cook over medium heat until thick and bubbly.


Add the mashed potatoes


3/4 C of cheese, stirring until the cheese is melted, add salt and pepper to taste. Remove from heat.


Stir in 1 C of sour cream and the onions if you are using them. Cook over low heat until thoroughly heated through. I also added some onion and garlic powder.


Sprinkle each serving with 1 1/2 t of cheese, onions, and 1 T of bacon. Recipe makes 8 servings with 7 WW points per serving.

This recipe made tons for us, so I divided it into portions to freeze for meals later. It was really good!

1 comment:

H said...

ooooo, I can't wait try this one. looks yummy!