Who doesn’t love baked potato soup? I hesitate to order it in restaurants, though, because I have (foolishly) checked out the calorie and nutrition info online. I thought there must be a better, healthier way to make this soup, without losing any of the flavor. After a few tries, I came up with this keeper.
I bake the potatoes while making dinner the night before we’re having this. Then, it only takes about half an hour to finish it up before dinner on the serving day. I throw together a green salad, and we generally have some sort of crusty rolls with it. Hope your family enjoys it as much as mine!
Lightened Up Baked Potato Soup
- 4 medium baking potatoes (about 2-1/2 lbs)
- 2/3 cup flour
- 6 cups skim milk
- 1 cup reduced-fat shredded cheddar cheese
- ½ tsp black pepper
- 1 cup reduced-fat sour cream
- 1 can (14-oz) fat free chicken broth
- ¾ cup sliced green onions, divided
- ½ cup bacon bits, or 6 slices bacon, cooked and crumbled
1. Preheat the oven to 400 degrees. Pierce the potatoes all over with a fork, and bake for 1 hour or until tender. Let cool, then peel potatoes and mash them coarsely.
2. Place flour in a large Dutch oven; gradually add the milk, whisking constantly to avoid lumps. Cook over medium heat until thickened and bubbly (about 8 minutes), stirring frequently. Add mashed potatoes, ¾ cup cheese, and black pepper, stirring until cheese melts.
3. Reduce heat to low. Stir in sour cream, broth, and ½ cup green onions. Cook over low heat until hot throughout, about 10 minutes. Do not boil, though! Ladle into bowls and top with remaining onions, cheese, and about 1 Tbsp of crumbled bacon per serving.
Yield: 8 servings (about 1-1/2 cups each)