Wednesday, November 05, 2008

Baked Potato Soup


I had a bag of potatoes in my pantry and I decided to make some soup. I love baked potato soup with all the fixins...sliced green onions, crisp bacon, cheese and sour cream. This recipe was pretty good. I was really excited about this soup when I made it. When we sat down and ate it, I thought it was missing something. I realized that I had forgot to put in the 1 cup of sour cream! That is huge! I was bummed about that, but easily remedied the problem by adding a nice big dollop of daisy to each of our bowls. Once stirred in, it was nice and creamy, just like I had imagined. I didnt have any sharp chedder, so I used a colby jack blend and I really think that a sharp cheese would have really made the flavors pop. Next time I make this, I will definitely use an extra sharp chedder...no pre-grated cheeses will work as well. I used turkey bacon. I love turkey bacon when its cooked really crisp. I almost cant tell that its not pig!! What I really loved about this soup that is different from other creamy soups Ive made is that it doesnt use any fat at all for the base. No butter or oil. Just whisk the milk into the flour and heat until creamy and thick. I will try to use that method in the future when Im throwing a soup together from scratch or even a sauce. I served this one up with some chewy sourdough with butter. It was so good!

Baked Potato Soup from Cooking Light

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 (I used over a Tbsp)

1/2 teaspoon freshly ground black pepper (again I used more)

1 cup reduced-fat sour cream (I forgot this. Doh!)

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled (I used turkey bacon)

Cracked black pepper (optional)



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 dry measuring cups; 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 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

3 comments:

The Smith Family said...

I can't wait to make this! I love Baked Potato Soup, but am always scared to try it.

Bethany said...

Yum! I'm making this tomorrow. It will fit with the rainy/snowy weather we're having!

Erik said...

I think it is the bacon that makes this dish!!