Saturday, February 13, 2010

Baked Potato Soup

I love this soup, especially on cold, yucky days in the fall and winter - or as cold and yucky as it gets in San Diego. It's deceptively thick and rich--you use 1% milk and light sour cream and it tastes like the real thing.  I know everyone says that and then you bite into something low fat made with splenda and you KNOW the difference.  This soup you will NOT know it is low fat.  You can alter the amounts below based on your family size.  Since mine is ginormous and my boys eat like men we always go for more.  This will comfortable feed a family of 7 with leftovers to spare.

Baked Potato Soup

8 baking potatoes (about 2 1/2 pounds)
1 c. all-purpose flour
12 cups 1% milk
2  c. cheddar, divided
3 tsp. salt
1 tsp. black pepper
2 c. light sour cream
1 1/2 c. chopped green onions, divided
12 slices turkey bacon, cooked and crumbled.

1. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. This step can be done in advance or you can even use leftover baked potatoes. Allow to cool. Slice in half and then scoop insides into a bowl. Discard the skins and break any large chunks into bite-sized (or smaller) pieces.

2. Place flour into a large pot and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, but do NOT bring to a full boil! Boiling will lead to curdled soup, and hey, no one likes curdled soup.

3. Add potatoes, 1 1/2 c. cheese, salt, and pepper. Stir until cheese melts and remove from heat.

4. Stir in sour cream and 1 c. onions.

5. Cook over low heat until soup is heated thoroughly.  You have to be vigilant at this stage--don't let it boil and don't let it burn the bottom of the pot (unless you feel like scouring a pot for hours.  Not that I did that - no way!)

6. Ladle into bowls and sprinkle with bacon, remaining cheese, and green onions.

7.  Sit back, eat and enjoy!