Baked Potato Soup
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 6 slices bacon cooked and crumbled
- 1 cup reduced-fat sour cream
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour (about 3 ounces)
- 6 cups 2% reduced-fat milk
- 1 cup reduced-fat sharp cheddar cheese
- 3/4 cup green onions divided, chopped
- black pepper cracked
- Carbohydrate 49.1716560416667 g
- Cholesterol 23.145 mg
- Fat 12.7585904166667 g
- Fiber 3.73221880964438 g
- Protein 12.5563114583333 g
- Saturated Fat 4.98531541666667 g
- Serving Size 1 1 Serving (353g)
- Sodium 276.441166666667 mg
- Sugar 45.4394372320223 g
- Trans Fat 1.33397333333333 g
- Calories 363 calories
Preheat oven to 400?. Pierce potatoes with a fork; bake at 400? for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Lightly spoon flour into dry measuring cups; 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 1/2 teaspoon 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). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
