Baked Potato Soup
I've made this before using a different recipe that called for all kinds of rich 'n heavy dairy products, which I most definitely don't shy away from but it didn't seem to help matters much. So I found this recipe on a site I really like to hate - great content but I'm meh on everything else about these __sugar websites. This was very easy to make and pretty foolproof - I didn't have to go crazy adjusting and worrying about the consistency of the soup. And it turned out very tasty.
Baked Potato Soup
Modified From Cooking Light magazine, stolen from yumsugar and modified some more.
2 tbsp. butter
1/4 of a large onion, chopped (I actually used a couple of French shallots)
1 clove garlic, minced (I used two, why not?)
4 baking potatoes (about 2-1/2 lbs.)
2/3 cup all-purpose flour
6 cups milk (go ahead and use 2 percent reduced fat if you want)
1 cup shredded extra-sharp cheddar cheese, divided
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
1/4 tsp. cayenne pepper (my own addition for a little kick)
Cracked black pepper (optional)
1. Preheat oven to 400°F.
2. Pierce potatoes with a fork (oops, I didn't pierce them but they turned out fine); bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
3. 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.
4. 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).
5. Add mashed potatoes, 3/4 cup cheese, salt, 1/2 tsp. pepper, and cayenne pepper (if you want) stirring until cheese melts. Remove from heat.
6. Stir in sour cream and 1/2 cup green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
7. 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.
Serves 8.
Baked Potato Soup
Modified From Cooking Light magazine, stolen from yumsugar and modified some more.
2 tbsp. butter
1/4 of a large onion, chopped (I actually used a couple of French shallots)
1 clove garlic, minced (I used two, why not?)
4 baking potatoes (about 2-1/2 lbs.)
2/3 cup all-purpose flour
6 cups milk (go ahead and use 2 percent reduced fat if you want)
1 cup shredded extra-sharp cheddar cheese, divided
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
1/4 tsp. cayenne pepper (my own addition for a little kick)
Cracked black pepper (optional)
1. Preheat oven to 400°F.
2. Pierce potatoes with a fork (oops, I didn't pierce them but they turned out fine); bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
3. 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.
4. 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).
5. Add mashed potatoes, 3/4 cup cheese, salt, 1/2 tsp. pepper, and cayenne pepper (if you want) stirring until cheese melts. Remove from heat.
6. Stir in sour cream and 1/2 cup green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
7. 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.
Serves 8.