December 19, 2010

Baked Potato Soup

This recipe came from one of My Best Friends, soon to be a Chef.
Michael Brandon December 19 at 8:36am 

* 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

Preparation

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 cheese, onions, and bacon.

Serves 8....OMG IT IS SOOOOOOOOOOOOOOOOO GOOD

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