Thursday, March 14, 2013

Fully Loaded Baked Potato Soup


The almighty potato. Baked, fried, boiled, grilled, mashed any which way are oh so delicious.
Even better is this soup! Perfect for a cold rainy March day. I want spring so bad I have been talking to my spring bulbs outside to grow. Yes I'm serious and I am really not crazy; well maybe a little.  I hope everyone enjoys the rest of the week!



Ingredients
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 

Directions
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° 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 remaining 1/4 cup of cheese, onions, and bacon.





*Shared over at Weekend PotluckFoodie Friday, Weekend Wonders, Melt In Your Mouth Monday

3 comments :

  1. Love the cheddar cheese and the bacon bits. Happy St. Patrick's Day.

    ReplyDelete
    Replies
    1. Thanks Diane! Happy St. Patty's Day to you as well!

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  2. Gorgeous! This is one of my favorite kinds of soups. And, since winter doesn't seem to want to let go of New York, I'll still be eating it for a while...

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