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!

Cooking Light's Best Ever Potato Soup

This really is Cooking Light's best ever Potato Soup recipe! Low in fat, very filling, and delicious!

Cooking Light's Baked Potato Soup

(Sept 2007 voted best ever soup)

2 tbsp. butter

1/4 of a large onion, chopped

1 clove garlic, minced

4 baking potatoes (about 2-1/2 lbs.)

2/3 cup all-purpose flour (about 3 oz.)

6 cups milk (use 2 percent reduced fat if you prefer)

1 cup (4 oz.) shredded extra-sharp cheddar cheese, divided (use reduced fat if you prefer)

1 tsp. salt

1/2 tsp. 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 (optional)

Preheat oven to 400°F. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Place flour into the vegetables; 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 tsp. 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 1-1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1-1/2 teaspoons onions, and about 1 tbsp. bacon. Garnish with cracked pepper, if desired. I also added a few bacon bits for garnich on top. Serves 8.