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Baked Potato Soup
Nb persons: 0
Yield: 8 servings (329 calories)
Preparation time:
Total time:
Source:
4 | baking potatoes |
3 ozs all purpose flour (about 2/3 cup) | |
6 cups 2% | reduced fat milk |
1 cup | reduced fat shredded extra sharp cheddar cheese, divided |
1 teaspoon | salt |
1/2 teaspoon | freshly ground black pepper |
1 cup | reduced fat sour cream |
1 cup | chopped green onions, divided |
6 | bacon slices, cooked and crumbled |
Cracked black pepper,, (optional) |
Directions:
1. Preheat oven to 400 degrees
2. Pierce potatoes with a fork; bake at 400 degrees for an hour or until tender. Cool. Peel potatoes; coarsely mash.
3. Wig hour lightly spoon flour into a 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 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
4. stir in sour cream and 1/2 cup onions. Cook over low heat 10 minute 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.
Yield: 8 servings (329 calories)
Recipe uploaded with Shop'NCook for iPhone.
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