Baked-Potato Soup

By YogiRenee

This is a lightened up version of Baked-Potato Soup. 3 points per 2/3 cup serving.

Ingredients

• 4 medium baking potatoes
• (1 1lb scrubbed)
• 4 strips center-cut reduced fat
• bacon
• 2 onions chopped
• 4 garlic cloves, minced
• 1 (12ounce) can evaporated skim
• milk
• 1/4 cup all purpose flour
• 2 (14 1/2 ounce) cans reduced
• sodium chicken broth
• 1/4 teaspoon red pepper sauce
• 1/2 cup light sour cream
• 1/4 cup grated Parmesan chees
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup shredded reduced fat sharp
• cheddar cheese
• 2 scallions, finely chopped

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 400 degrees.
Prick potatoes all around with a
fork. Place on the oven rack and
bake until tender when pierced
with the tip of a knife, about 1
hour. Let the potatoes stand until
cool enough to handle, about 20
minites. Peel the potatoes,cut 2
into 1/4 inch dice. Transfer the
remaining 2 potatoes to a bowl and
coarsely mash. Stir in the diced
potatoes.
2. Meanwhile, heat a large non-stick
Dutch oven over medium heat. Add the
bacon and cook turning occasionally
until crisp, 4-5 minutes. Transfer
with tongs to a plate lined with
paper-towels;drain. Crumble the
bacon and set aside. Add the onions
and garlic drippings in the Dutch
oven;cook,stirrring occassionally,
until the onions begin to brown,
5-6 minutes.
3. Combine the evaporated milk and
flour in a medium bowl, beating
with a whisk until smoothe. Add the
milk mixture, broth, potatoes, and
pepper sauce to the Dutch oven;
increase the heat and bring to a
simmer. Reduce the heat and cook,
stirring, until the soup is thick
and creamy,6-7 minutes.
4. Remove the Dutch oven from the heat;
stir in the sour cream, Parmesan
cheese, salt, and ground pepper.
Divide the soup among 12 bowls;
top each serving with the cheddar
cheese,scallions,and reserved bacon.
Serve at once.
For those who are not counting calories- soup can be served in a
bread bowl.