Baked Potato Soup
I love potatoes. Baked, mashed, gratin, fried, they are all good. Last year I saw a recipe from Cooking Light for a Baked Potato Soup. After a crazy few weeks today seemed like the perfect day for a comforting bowl of soup.
The soup tastes so good you will assume it is rich and bad for you but this is a lightened up version. It tastes like a loaded baked potato. On the website it says the soup is one of their favorite recipes and I can see why. I was surprised how much I liked it and how easy it is.
I improvised the recipe a bit using regular cheddar cheese and sour cream only because that is what I had on hand but I have included the reduced fat version in the recipe. I made the soup a little chunky but you could puree smooth if that is your preference. Serve with a salad and you have a satisfying weeknight meal for your family.
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Baked Potato Soup
Adapted from a recipe by Cooking Light
4 baking potatoes (about 2 1/2 pounds)
2 tablespoons butter
2/3 cup all-purpose flour
4 cups 2% reduced-fat milk
7 ounces reduced-fat shredded extra-sharp cheddar cheese, set aside 3 tablespoons for topping
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions, divided
4 bacon slices, cooked and crumbled
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins(or set aside for baked potato skins.)
Lightly spoon flour into a dry measuring cup; level with a knife. Place butter in a large Dutch oven and melt. Slowly add flour and gradually add the milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly. Add mashed potatoes, cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/3cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.