Fall and Winter is soup season in my house! I love creating different kinds of soups – this one will warm you up on a chilly day! Serve with some crusty bread for dipping. Yum!
4 baking potatoes (about 2 1/2 pounds)
1/2 cup all-purpose flour
6 cups reduced-fat milk
1 cup reduced-fat shredded extrasharp 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
1. Preheat oven to 400 degrees F. Pierce potatoes with a fork and bake for 1 hour or until tender. Cool potatoes, peel, and coarsely mash with a fork.
2. Place flour in a large Dutch Oven, gradually add milk, and stir 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 – stir until cheese melts. Remove from heat.
3. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated but not boiling.
4. Spoon into bowls, top with remaining cheese, remaining onions, and bacon. Top with cracked black pepper.
Yield: 8 servings
Nutrition Information per Serving: 329 calories, 10.8 g total fat, 5.9 g saturated fat, 13.6 g protein, 44.5 g carbohydrate, 2.8 g fiber, 38 mg cholesterol, 587 mg sodium
Cooking Light, September 2007