2009 Makeover Baked Potato Soup

By boandozzy

1 cup (calculated without optional toppings) equals 235 calories, 12 g fat (6 g saturated fat), 25 mg cholesterol, 720 mg sodium, 22 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Makeover Baked Potato Soup in Healthy Cooking April/May 2008, p6

Ingredients

• 3 medium potatoes
• 5 bacon strips, diced
• 1 medium onion, chopped
• 1/4 cup plus 3 tablespoons all-purpose flour, divided
• 6 cups reduced-sodium chicken broth
• 1/4 cup minced fresh parsley
• 2 garlic cloves, minced
• 1-1/2 teaspoons dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 1-1/2 teaspoons hot pepper sauce
• 2 cups milk
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped green onions (white portion only)
• Additional parsley, cheese, green onions and crumbled cooked bacon, optional

Details

Servings 8
Preparation time 30mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.

Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.

In the drippings, saute onion until tender. Stir in 1/4 cup flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to boil; cook and stir for 2 minutes or until thickened.

In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Peel and cube potatoes; add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, green onions and bacon if desired. Yield: 8 servings (2 quarts).