Baked Potato Soup

TamTastic

Baked Potato Soup

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)

Yield
8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)

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)
Preparation

Preheat oven to 400°.

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

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.

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.


Nutritional Information
Calories:329 (30% from fat)
Fat:10.8g (sat 5.9g,mono 3.5g,poly 0.7g)
Protein:13.6g
Carbohydrate:44.5g
Fiber:2.8g
Cholesterol:38mg
Iron:1.1mg
Sodium:587mg
Calcium:407mg

TamTastic

Baked Potato Soup

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)

Yield
8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)

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)
Preparation

Preheat oven to 400°.

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

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.

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.


Nutritional Information
Calories:329 (30% from fat)
Fat:10.8g (sat 5.9g,mono 3.5g,poly 0.7g)
Protein:13.6g
Carbohydrate:44.5g
Fiber:2.8g
Cholesterol:38mg
Iron:1.1mg
Sodium:587mg
Calcium:407mg

kdanderson05

That looks so yummy!!!!!!!

AmberElaine84

I can't wait to make this! It sounds delicious!

j_g4ever

can someone make this for me and then send it to MN for me. :bigsmile:

kirstina_23

mmmmm thanks

TamTastic

Your welcome guys!! Wow, this one is a hit!! haha! Is the the bacon, cheese or creaminess?? :laugh: :laugh:

nopogal

I think my friend made this for dinner this weekend...looks almost exactly the same as what she made. If it is, it's DELICIOUS!!! :happy:

bbright53

Thanks Tam

amfmmama

kinda can't wait for a snow day to make this!

amfmmama

What is the serving size?

Queenmunchy

Skinnytaste has a fantastic baked potato soup recipe too, using half potato, half cauliflower to get in some extra nutrients and cut the calories without detecting it.

200 cals/serving http://www.skinnytaste.com/baked-potato-soup/

girlinahat

hmmm. This sounds good......and just thinking of all the joy I can have with the leftover baked potato skins too (sort of negating the point of a low fat soup but so yummy.....)