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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From The Best of Cooking Light cookbook. Very good, low cal recipe, and very satisfying! Ingredients:
2 1/2 lbs baking potatoes (about 4) |
2/3 cup all-purpose flour |
6 cups 2% low-fat milk |
1 cup shredded reduced-fat sharp cheddar cheese, divided |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 cup reduced-fat sour cream |
3/4 cup chopped green onion, divided |
6 slices bacon, cooked and crumbled |
Directions:
1. Preheat oven to 400°F.
2. Pierce potatoes with a fork; bake at 400°F 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); ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each servings with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon.
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