Baked Potato Soup

By Hklbrries

"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)

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
• 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 slices, cooked and crumbled
• Cracked black pepper (optional)

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 F.

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

Lightly spoon flour into dry measuring cup; 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 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.

Nutrition Information:
Per serving
329 calories
30% calories from fat
10.8 g fat
5.9 g saturated fat
3.5 g monounsaturated fat
.7 g polyunsaturated fat
13.6 g protein
44.5 g carbohydrates
2.8 g fiber
38 mg cholesterol
1.1 mg iron
587 mg sodium
407 mg calcium