Potato Soup Recipe: Baked Potato Soup
Almost everyone loves soup, when the weather gets cold. Some of us like it all year around. We are going to post a soup recipe every week or so during the winter. We're starting with one everyone is sure to love, even the kids. It's Baked Potato Soup. We've picked the simplest version, with onions, sour cream, cheese and bacon; but we think you can add whatever you love. If everyone in your house likes their potatoes different, make the normal additions and serve them as toppings. An example would be to steam broccoli and keep all the toppping as accompaniments that everyone would add at the table. You could even make a potato soup 'bar' and have everyone serve themselves. If you don't want the fat free version, you can always make it with whole milk and cheese and 'real' sour cream.
Baked Potato Soup
4 large russet potatoes for baking, about 3 lbs
2/3 c all purpose flour
5 cups skim milk (or 1/2 skim milk and 1/2 fat free half and half)
1 cup chicken broth
1 cup reduced fat cheddar cheese (or 2% 4-cheese shredded blend)
1 tea salt
1/2 tea black pepper, fresh ground
1 cup reduced fat sour cream
3/4 cup chopped greed onions
8 slices lower fat bacon slices, cooked and crumbled
Preheat oven to 400 degrees.
Pierce potatoes with a fork. Microwave on high for 16 minutes (4 minutes per potato).
Transfer to oven and bake about 30 minutes or until tender. Cool. Cut in half. Scoop out potato. Coarsely chop potato. Discard skin.
Put flour in large pot. Add milk, whisking until smooth and unlumpy. Cook over medium heat until thick and bubbly. Add potato, 3/4 cup cheese, salt, pepper, and stir until cheese melts. remove from heat.
Add sour cream and 1/2 cup onions. Simmer until heated through, trying not to boil.
Serve, topping each with cheese, onions and bacon.
Makes 6-8 servings.
Enjoy! And is you get a few minutes between cooking, shopping, wrapping, decorating and resting, send us a line! We's love to hear from you! Check out our website where you'll find more recipes, menus and party ideas.
Until next time, have a safe and healthy holiday!
Pookah and Di
Baked Potato Soup
4 large russet potatoes for baking, about 3 lbs
2/3 c all purpose flour
5 cups skim milk (or 1/2 skim milk and 1/2 fat free half and half)
1 cup chicken broth
1 cup reduced fat cheddar cheese (or 2% 4-cheese shredded blend)
1 tea salt
1/2 tea black pepper, fresh ground
1 cup reduced fat sour cream
3/4 cup chopped greed onions
8 slices lower fat bacon slices, cooked and crumbled
Preheat oven to 400 degrees.
Pierce potatoes with a fork. Microwave on high for 16 minutes (4 minutes per potato).
Transfer to oven and bake about 30 minutes or until tender. Cool. Cut in half. Scoop out potato. Coarsely chop potato. Discard skin.
Put flour in large pot. Add milk, whisking until smooth and unlumpy. Cook over medium heat until thick and bubbly. Add potato, 3/4 cup cheese, salt, pepper, and stir until cheese melts. remove from heat.
Add sour cream and 1/2 cup onions. Simmer until heated through, trying not to boil.
Serve, topping each with cheese, onions and bacon.
Makes 6-8 servings.
Enjoy! And is you get a few minutes between cooking, shopping, wrapping, decorating and resting, send us a line! We's love to hear from you! Check out our website where you'll find more recipes, menus and party ideas.
Until next time, have a safe and healthy holiday!
Pookah and Di
posted by Pookah @ 1:53 PM
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