>From the Cooking Light magazine...
~~~~~
Baked Potato Soup
Ingredients
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 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)
PreparationPreheat 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.
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 Information
CALORIES 329(30% from fat); FAT 10.8g (sat 5.9g,mono 3.5g,poly 0.7g); IRON
1.1mg; CHOLESTEROL 38mg; CALCIUM 407mg; CARBOHYDRATE 44.5g; SODIUM 587mg;
PROTEIN 13.6g; FIBER 2.8g
Ann Taylor Pittman , Cooking Light, SEPTEMBER 2007
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~~~***Rhonda G in Missouri***~~~
