Baked Potato Soup
Author: Merry Citarella
Recipe type: Soup
Serves: 6 - 8 portions
- 4 large baking potatoes
- ⅔ cup flour
- 6 cups 1% milk (2% okay too)
- 1 cup reduced fat shredded sharp cheddar
- ½ teaspoon fresh ground pepper
- 1 teaspoon salt
- 1 cup reduced fat sour cream
- 1 cup chopped green onions
- 6 bacon slices, cooked and crumbled (I used Applewood no preservative turkey bacon)
- Spray olive oil (for potato skin garnish)
- Preheat oven to 425 degrees.
- Pierce potatoes, then bake at 425 degrees for an hour or until cooked through. Let cool.
- Cut potatoes in half, scoop out as much potato as possible, then mash coarsely. Set aside potato skins.
- Pour flour into a dutch oven. Gradually stir in milk with a whisk.
- Cook over medium heat until it starts to thicken and bubble (about 10 minutes).
- Add mashed potatoes, ¾ cup of the cheese, salt and pepper.
- Stir until cheese melts, then remove from heat.
- Stir in sour cream and ¾ cup of the onions. Cook over low heat for 10 minutes. Do not let it boil.
- When serving, top with chopped green onion, some crumbled bacon, cheese and the potato strips as you like.
- POTATO SKINS:
- Slice some of the potato skins into very thin strips. The thinner you can get them the better.
- Spread out on a baking pan (I used parchment paper on mine), then spray lightly with olive oil. Season with salt and pepper.
- Broil for 5 to 7 minutes, or until they are crisp.
- When ready to serve soup, sprinkle the potato skins on top for garnishing. They add a great flavor!
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/baked-potato-soup/
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