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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This soup is satisfying without being heavy and leaving you in carb-coma. It is rich, creamy and filling. Serve with a nice salad and a glass of cold iced tea and you have a perfect meal that will not bust your diet! Occasionally, I have been known to sprinkle a few fat free croûtons on top for added texture and crunch. A great way to use up left over baked potatoes, or bake off a few extra the next time you bake potatoes and store them in the fridge up to 4 days in a sealed container. Ingredients:
4 baking potatoes (about 2 1/2 pounds) |
2/3 cup all-purpose flour (about 3 ounces) |
6 cups 2% low-fat milk |
1 cup reduced-fat cheddar cheese, extra sharp shredded, divided |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 cup reduced-fat sour cream |
3/4 cup green onion, chopped divided |
6 slices bacon, cooked and crumbled |
1/8 teaspoon cracked black pepper |
Directions:
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.
3. Lightly spoon flour into dry measuring cups; 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 1/2 teaspoon 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 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
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