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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Best Soup. This recipe was originally for our Lighten Up column. Most everyone was happy with it the first time we tried it, but I knew the soup could be better. The soup originally used fat-free sour cream, which I felt gave it a too-tart taste. After tweaking a few ingredients, the recipe now calls for reduced-fat sour cream, and we all are much happier with the results. -Recipe by Ann Taylor Pittman (October 2002) Ingredients:
4 baking potatoes (about 2 1/2 pounds) |
2/3 cup all-purpose flour (about 3 ounces) |
6 cups 2% reduced-fat milk |
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 cup reduced-fat sour cream |
3/4 cup chopped green onions, divided |
6 bacon slices, cooked and crumbled |
cracked black pepper (optional) |
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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