Thursday, January 17, 2013

Soup Series: Loaded Baked Potato Soup

We're finishing up the soup series with a creamy, lickety version. It tastes just like a baked potato, loaded with sour cream and other goodies! The best part: this rendition is lower in calories. (Original source: Cooking Light magazine, Oct. 2002 issue.)

from - see it here


  • 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    (or try Greek yogurt)
  • 3/4 cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled 


  1. Preheat oven to 400°.
  2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
  3. 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.
  4. 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 4-6 hearty appetites. Serve with a green salad and crunchy breadsticks.

Next on the docket: 
    Biscuits, muffins and other baked goodies. Look for this series soon!

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