Serve this potato soup with a thick slice of homemade whole wheat bread and a side of carrot raisin salad. It also makes a great vegetarian dinner recipe if you omit the bacon bits.
Baked Potato Soup
- 4 large baking potatoes (about 2-1/2 lbs.)
- 2/3 cups all-purpose flour
- 6 cups 2% milk
- 1 cup (4 oz.) shredded low-fat Cheddar cheese, divided
- 1/2 tsp. kosher salt or Maldon salt
- 1/2 tsp. pepper
- 3/4 cup bacon bits, divided
- 3/4 cup green onions, chopped, divided
- 4 oz. nonfat sour cream
Wash and prick potatoes. Place in microwave, 2 at a time, and bake 8-10 minutes. Scoop out the flesh. Mash and set aside.
Place flour in a dutch oven over medium heat. Whisk in milk, gradually, until blended. Cover and cook until thickened, 7-10 minutes. Add mashed potatoes, 3/4 cup of cheese, salt and pepper and 1/2 cup bacon bits. Remove from burner and add 1/2 cup onions and sour cream. Return to burner and simmer on low 8-10 minutes.
Serve, garnished with remaining bacon bits, green onions and cheese on top.
Serves 8.
Per serving: 345 calories, 7 g fat, 27 mg cholesterol, 52 g carbohydrate, 4 g fiber, 18 g protein, 10% Vitamin A, 36% Vitamin C, 34% calcium, 14% iron
For more great soup recipes, see:
Stephanie Gallagher - Stephanie Gallagher is a veteran journalist and author. In addition to writing for Suite 101, she is the Cooking for Kids columnist for ...
