Baked Potato Soup by Cooking Light
4 baking potatoes (2 1/2 lbs)
2/3 c flour
6 c reduced fat milk
1 c reduced fat sh. extra sharp cheddar
1 T salt
1/2 t black pepper
1 c red fat sour cream
3/4 c chopped green onion
6 slices bacon cooked & crumbled....or one slice perperson
1. Preheat oven to 400.
2. Pierce potatoes with fork; bake for one hour or until tender. Cool, peel, coarsley mash.
3. Lightly spoon flour into dry measuring cup; level. Place flour in large Dutch oven; gradually add milk, stirring with whisk until blended. Cook over medium until thick and bubbly (8min).
4. Add mashed potatoes,3/4 c cheese, s & p, stirring until cheese melts. Remove from heat.
5. Stir in sour cream, 1/2 c onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle about 1 1/2 c into each of 8 bowls. Sprinkle each with cheese, onions, bacon.
In my opinion: Wow, this makes a ton...or maybe my potatoes were just jumbo. We had plenty for dinner and even more left over that we popped in the freezer. This is definitely a great soup recipe.