Saturday, October 27, 2012

Baked Potato Soup

The first soup of the season, and mmmmm it was GOOD! Sometimes I feel like the title to meals just doesn't quite fit...well, this one did. This tasted exactly like a baked, mashed up, loaded potato, in soup form. It was so yummy, and very filling. We will be adding this to our winter rotation!

Baked Potato Soup
2 tbsp. butter
1/4 of a large onion, chopped
1 clove garlic, minced
4 baking potatoes
1/3 cup all-purpose flour
4 1/2 cups milk
1 1/4 cups shredded extra-sharp cheddar cheese
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions
1/2 cup bacon bits, cooked and diced

Bake your potatoes either by piercing with a fork and 1) Baking in a 400 degree oven for 1 hour or 2) Cooking in microwave for 6-9 minutes, depending on size of potato, turning half way through cooking.
Remove potatoes and coarsely mash. We like to leave the skins on but you are welcome to peel them!

In a large pot, melt the butter over medium heat. Add the onions and garlic and saute until soft, about 8 minutes.
Add flour and mix until encorporated, then add milk, stirring with a wisk until blended. Cook over medium heat until thick and bubbly, about 10 minutes.

Add mashed potatoes, 1 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.
Ladle soup into bowls and sprinkle each serving with remaining cheese, onions, and bacon bits.

Serves 8.

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