Monday, January 2, 2012

Recipe: Baked Potato Soup

Baked Potato Soup
All the flavors of a loaded baked potato come together in this rich, creamy soup.

WebMD Recipe from "Cooking Light" Magazine


For 8 servings

• 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


1. Preheat oven to 400.
2. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
3. 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.
4. 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. Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)

Nutritional Information

CALORIES 329 (30% from fat); FAT 10.8g (satfat 5.9g, monofat 3.5g, polyfat 0.7g); PROTEIN 13.6g; CARBOHYDRATE 44.5g; FIBER 2.8g; CHOLESTEROL 38mg; IRON 1.1mg; SODIUM 587mg; CALCIUM 407mg;
Recipe Copyright Cooking Light magazine.

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