
by iStockphoto.com/Lauri Patterson
A pot of Baked Potato Soup simmering on the stove creates a welcoming aroma.
Yield 8 (1/2 cup) servings
SERVINGS
Ingredients
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour
- 6 cups 2-percent milk
- 1 cup (8 ounces) reduced-fat shredded 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
Directions
- Heat oven to 400°F.
- Pierce potatoes with fork and bake for about 1 hour, or until tender; cool. Peel potatoes and discard skins. Coarsely mash potatoes.
- Lightly spoon flour into dry measuring cup; level with knife. Place flour in large Dutch oven; gradually add milk, stirring with 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 green onions. Cook over low heat for 10 minutes, or until thoroughly heated. (Do not boil.)
- Ladle soup into individual bowls and sprinkle each with equal amount remaining cheese, remaining green onions and bacon.
Warm up with a low-calorie, healthy potato soup recipe that can be easily converted into a richer, loaded Baked Potato soup with milk, cheese, and sour cream.
June Crawford, Potwin, Kansas, sends this Baked Potato Soup Recipe that sounds yummy. She writes, “This is a reduced-calorie recipe. You may use regular milk, cheese and sour cream to make it richer.”
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