Baked Potato Soup

Name: Baked Potato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms baking potatoes (about; 1 teaspoons freshly ground black pepper; 113 grams cup reduced-fat shredded extrasharp cheddar cheese, divided; 6 bacon slices, cooked and crumbled; 85 grams 2/3 cup all-purpose flour (about; 177 milliliters chopped green onions, divided; 1 liters 2% reduced-fat milk; 237 milliliters reduced-fat sour cream; 1 teaspoon salt

Baked Potato Soup requires roughly 45 minutes from start to finish. This recipe serves 8. This main course has 408 calories, 17g of protein, and 18g of fat per serving. Autumn will be even more special with this recipe. A mixture of extrasharp cheddar cheese, baking potatoes, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Ingredients you will need

Potato

Equipment you will use

Oven

Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

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).

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Dutch Oven

Whisk

Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts.

Ingredients you will need

Potato

Cheese

Pepper

Salt

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.

Ingredients you will need

Sour Cream