I found this recipe while browsing through the Cooking Light website a few nights ago. I have a ton of potato soup recipes bookmarked, but for some reason, this one appealed to me and I knew I had to make it immediately. I think the recipe appealed to me because we were on day 3 of straight gloom/clouds/rain/puke weather. Anytime I deal with garbage weather like that for a too many days in a row, I crave comfort and hearty soup foods.
This soup turned out very well. I did have to add some additional seasoning to it, but this is because I am a salt and pepper. freak. It tasted exactly like a baked potato in soup form and I did not have a single complaint about the soup. I didn't use the bacon, but Ron did, and he loved it. I also decided to add about 1.5 cups of the peeled potato skins to the soup for more texture. I really enjoyed the addition and I think Ron did too. I'm not a big fan of soup that doesn't have anything to chew. Next time, I may do a mixture of 1/2 mashed and 1/2 potato chunks with skins still on.
The soup was a bit funny to reheat. We had a lot of leftovers and it basically turned into a paste the next day. However, a quick nuke in the microwave turned it back into a semi-liquid form (it was pretty thick to begin with) and I added about 1/2 c of cooked broccoli the second time around. So good! A potato soup that is so versatile after it's been cooked. Definitely try this one. Note: nutritional information on Cooking Light website. This can easily be adjusted/made with different cheese/milk, etc.
Baked Potato Soup
adapted from Cooking Light
Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)
- 4 baking potatoes (about 2.5 pounds)
- Option of reserving about 1.5-2 cups of potato skins, cooked and peeled
- 2/3 c AP flour (about 3 oz)
- 6 c 2% milk
- 1 c (4 oz) reduced-fat shredded extrasharp cheddar cheese, divided
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 c reduced fat sour cream
- 3/4 c chopped green onions, divided
- 6 bacon slices, cooked and crumbled
- Preheat oven to 400 degrees.
- Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool. Peel potatoes, reserving potato skins if desired. Coarsely mash.
- Lightly spoon flour into 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 c cheese, salt and 1/2 tsp pepper, stirring until cheese melts.
- Remove from heat.
- Stir in sour cream and 1/2 c onions.
- Cook over low heat for 10 minutes or until thoroughly heated (do not boil).
- Ladle soup into serving bowls and sprinkle each with remaining cheese, onions and bacon.
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