Baked Potato Soup

All the flavors of a loaded baked potato come together in this rich, creamy soup.

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)

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

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.

Nutritional Information

Calories:

329 (30% from fat)

Fat:

10.8g (sat 5.9g,mono 3.5g,poly 0.7g)

Protein:

13.6g

Carbohydrate:

44.5g

Fiber:

2.8g

Cholesterol:

38mg

Iron:

1.1mg

Sodium:

587mg

Calcium:

407mg