Oct 24
Baked Potato Soup7 Comments

Baked Potato Soup

Are you feeling that somewhat chill in the air? Grab your dutch oven and get your soup on with this delicious and hearty recipe. I am sure when you see baked potato soup on the menu, you know it’s goodness, but steer away because of the calories. Don’t you worry, when you make this soup, your thighs will thank you. I discovered this lightened up version in Cooking Light a few years ago and have been making it ever since. I had originally posted this recipe back in December of last year, but the picture was horrendous. I made it recently and knew that it needed to be shared again. It comes together fairly quickly. I actually prepared it ahead of time on my day off from work and put it on the keep warm setting on my crockpot. It was a delicious meal ready for me when I walked in from Zumba. Three words: make this soon!

P.S. Do those of you that do not have a Google account have trouble commenting? All you need to do is choose the option Name/URL to leave a comment. Hope that helps! I found out that information from another blog I read, thought I would mention it.

Baked Potato Soup

bWhat you’ll need:
4 baking potatoes
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 freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

What you’ll do:

Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool until safe to touch. Peel potatoes and coarsely mash in a small bowl. Set aside. Lightly spoon flour into dry measuring cups. 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 for about 10 minutes or until thoroughly heated (do not boil). Ladle soup into bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon prepared bacon. Garnish with cracked pepper, if desired.

Source: Cooking light

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7 Responses to Baked Potato Soup

  1. cathleen says:

    wasnt it easy…we thought it was yummy when we made it!

  2. Nicole, RD says:

    It is cold and wet and rainy and gross here…all I want is my bed and a bowl of this soup! At 9:52am! :)

  3. This looks so good. I love potato soup but haven’t been able to make a good batch to save my life! I’ll have to give this a shot.

  4. A nice creamy soup is just what a cool Fall evening calls for. This looks great!

  5. Natasha xoxo says:

    Curious to know what the sour cream does for the soup?… I’m not a fan of sour cream, and wondering if there is a substitute?


    xo, tasha
    twenty-something blog
    enter my Gorjana bracelet giveaway today!

  6. Krissy says:

    Natasha the sour cream adds the creaminess to the soup that heavy cream normally would. I think plain Greek yogurt would be a perfect fix in this case. Hope that helps!

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