Sunday, January 31, 2010

Baked Potato Soup

Sunday Soup

When I was pregnant with my first daughter I craved baked potatoes a lot, which was funny because I hardly ever bought potatoes or ate them and most especially not in that form. It's not that I didn't like them, I just think I was going through a phase or something. Baked potatoes are simple, nutritious and a quick meal. The only thing that could be better than that is in soup form! This will warm you right up on a cold day and give you all the luvin' you need from some home-cooked comfort food.

Baked Potato Soup
4 baking potatoes (about 2 1/2 lbs.)
2/3 cups flour
6 cups 2% milk
1 cup (4-oz)extra-sharp shredded cheddar cheese, plus more for garnish
1-2 Tbsp. seasoned salt (more or less, to taste)
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
1/2 cup green onions, plus more for garnish
1 lb. bacon slices, cooked and crumbled

Preheat oven to 400 degrees F. Pierce potatoes with a fork; bake for 1 hour, or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Place flour in large pot; gradually add milk, stirring with a whisk, until blended. Cook over medium heat untiil thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt and pepper. Stir until cheese melts. Remove from heat. Taste for seasoning. Do not undersalt.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Garnish with shredded cheese, green onions and bacon.

Source:Adapted from Cooking Light

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