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Baked Potato Soup

By Cole :: October 24, 2004 @ 11:26 AM

•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 black pepper
•1 cup reduced-fat sour cream
•6 vegetarian bacon slices, cooked and crumbled
•Chives for serving

Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins. 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 pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, chives, and bacon.

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)

CALORIES 329 (30% from fat); FAT 10.8g (satfat 5.9g, monofat 3.5g, polyfat 0.7g); PROTEIN 13.6g; CARBOHYDRATE 44.5g; FIBER 2.8g; CHOLESTEROL 38mg; IRON 1.1mg; SODIUM 587mg; CALCIUM 407mg;

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