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Baked Potato Soup

All the flavors of a loaded baked potato come together in this rich, creamy soup.

I used sautéed onions for the green onions and used Cabot’s 50% cheddar cheese, 1% milk and Oscar Mayer center cut bacon. I froze the skins for making cheddar bacon potato skins in the near future.

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup 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; coarsely mash. Discard skins.

Lightly spoon flour into a 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 cup cheese, salt, and 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). Sprinkle each serving with cheese, onions, and bacon.

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)

NUTRITIONAL INFO:
CALORIES 329 (30% from fat); FAT 10.8g (sat 5.9g, mono 3.5g, poly 0.7g); PROTEIN 13.6g; CARB 44.5g; FIBER 2.8g; CHOL 38mg; IRON 1.1mg; SODIUM 587mg; CALC 407mg
 

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Discussion Starter #2
I made this tonight with a few subsitutions.

Garden onions instead of green onions
2% cheddar/moz. mix instead of extra sharp cheddar cheese
and only 2 slices of bacon.

It came out pretty good. No one turned their nose up to it and theres no leftovers so I guess everyone else liked it too.

Polly
 
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