Tuesday, October 9, 2007

Baked Potato Soup

This is great for chilly days! I got it from Cooking Light. Even my kids eat it.

4 baking potatoes (about 2 1/2 pounds)
2/3 c. flour
6 c. 2% milk
1 c. reduced-fat shredded extra sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. black pepper
1 c. reduced fat sour cream
3/4 c. chopped green onoins, divided
bacon slices, cooked and crumbled

Bake potatoes at 400 for about 1 hour. Cool, peel, and coarsely mash. Set aside.
Put 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 c. cheese, salt, and pepper, stirring until cheese melts. Remove from heat. Stir in sour cream and 1/2 c. onions. Cook over low heat until thoroughly heated (do not boil). Sprinkle each serving with cheese onions and bacon.

Serving size: 1 1/2 c. soup, 1 1/2 tsp cheese, 1 1/2 tsp onion, 1 Tbsp bacon.
Calories 329, fat 10.8, ptorien 13.6, carb 44.5, fiber 2.8

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