This is the second time Eric and I have attempted to make potato soup. The first time was when we still lived in Dallas. We ruined the dish only a few minutes into making it because we scalded the milk. In fact, we scalded the milk so bad that the pot we were making the soup in was completely ruined.
Thankfully, this attempt came out much better. Not only is it edible, but it actually tastes quite good, too. This is a great, lighter recipe for potato soup. Since you’re being so healthy with the soup, don’t skip the bacon. 🙂
Loaded Baked Potato Soup
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra sharp 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
-Preheat oven to 400°.
-Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool.
-Peel potatoes; coarsely mash.
-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.
-Stir in sour cream and 1/2 cup onions.
-Cook over low heat 10 minutes or until thoroughly heated (do not boil).
-Ladle soup into bowls.
-Sprinkle each serving with cheese, onions, and bacon.
-Garnish with cracked pepper.
Source: Original recipe from Cooking Light, as seen on Just2Good