Now that it’s getting cold outside one of my favorite things to have is warm soup. Probably because I’m freezing cold already, and really I live in Arizona. So our low is like 60 degrees right now, but I’m a dessert rat, so to me this is cold. All you people that live where it is actually cold and snowing already can totally make fun of me, but this is why I love warm soup. It just seems to warm you up from the core, and there is just something truly homey and inviting about soup. One of those original comfort foods. And since we just got out of the “candy” holiday of the year, I figured we could all use a low calorie meal. Yep, this soup recipe is low cal. Usually potato soup is, well, not really on the weight friendly side, but this recipe is, and you can’t tell the difference. Warm, cozy, and guilt free. All together, just a win win recipe. Enjoy!!
Baked Potato Soup
- 4 baking potatoes (about 2 1/2 pounds)
- 3 ounces all-purpose flour (about 2/3 cup)
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon 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 degrees.
Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool.
Peel potatoes; coarsely mash.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven (or a large pot); 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. Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onion, and about 1 tablespoon bacon). 329 Calories per serving.
Recipe from Cooking Light Comfort Food