I found this soup while flipping through The Best of Cooking Light and looking for yummy recipes to make over our week of snow days. I knew we had some bacon to use up and the insides of the baked potatoes we had used to make potato skins for the Super Bowl. So, it was a perfect way to stay cozy and warm during our snow days and to use up some ingredients. It was very yummy, both Zach and I liked it a lot. I found it a little chunkier than I would prefer, but that is easily fixable. The scallions and sour cream really made it taste like a loaded baked potato and it made great leftovers that we enjoyed all week.
Baked Potato Soup
Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 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.
- Lightly spoon flour into a dry measuring cup; 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.
- Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.
WW Points per serving: 7