Monday, December 28, 2009

Baked Potato Soup

After making potato skins recently, I found myself with most of a 10-pound bag of potatoes left over. That's a lot of potatoes! I made potato focaccia and latkes, but that barely made a dent in my stash. Next on my potatoey to-do list was Baked Potato Soup.

Baked Potato Soup

This soup is hearty, but not over-the-top-rich like a lot of creamy potato soups can be. It comes from one of my favorite features in Cooking Light magazine, Recipe Makeovers, where traditionally fattening recipes are given a healthy face lift while maintaining flavor. Enjoy!

Baked Potato Soup
Adapted from Cooking Light
Printable Recipe

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 extra sharp 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 or turkey bacon slices, cooked and crumbled
Cracked black pepper (optional)

1. Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

2. 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.

3. 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 or turkey bacon. Garnish with cracked pepper, if desired.

11 comments:

(wife.) said...

I *love* the colors in the photo!! Gorgeous. and yummy. :-)

Lauren said...

It looks so creamy and comforting! I love it Amy =D.

andi said...

...looks like a perfect hearty soup to keep on hand for my company this weekend! i love that it's a 'light' version. thanx, amy!

kellypea said...

My husband would SWOON over this soup and I love that it isn't packed with lots of fat. I've go left over spuds, too, so this just might be dinner tonight!

Karine said...

Great way to use potatoes!

Happy New Year!

B & D said...

i have never had a baked patato soup...look delicious thou... :)

Katie @ goodLife {eats} said...

Great minds think alike! I just posted this the other day. We had it for Christmas Eve. It's so rich and flavorful without being heavy. I will definitely make it again, plus it was super fast to put together.

Here is mine: http://www.goodlifeeats.com/2009/12/baked-potato-soup.html

Katie said...

This has been a favorite recipe of mine for years. I've also added a bit of curry powder to the milk mixture too. It makes it taste just like the baked potato soup at a large chain restaurant.

Dee said...

I love eating soup in the Winter. I plan on making this soup this week. Thanks for sharing the recipe.

Elegantandchic

The Almost Southern Belle said...

This looks hearty and scrumptious! It will certainly become a staple soup on cold winter nights. Thanks for the great recipe!

aimee said...

My name is Aimee, I am a social worker and I love to bake. I really like your blog and plan to visit regularly.

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