Monday, July 11, 2011

Baked Potato Soup

2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked, boiled, or microwaved till done
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divide

Before you start your soup, make sure you cook your potatoes in whatever way is convenient to you. I baked mine but you can also peel and boil them or cook them in the microwave. It doesn't reall matter.

Saute garlic in the butter for a minute or two on medium heat until fragrant. Add the flour and slowly whisk in your milk. You want to add this slowly and whisk as you go to avoid flour clumps. When it is all whisked in go ahead and add the chicken broth and your pepper and salt. Bring to a boil then turn down to a simmer and cook until thickened stirring occasionally. Once your soup has thickened, add your potatoes. I just scooped my potato out of there skins into the pot. I then mashed the large chunks with my spoon to avoid any large pieces. Next and 1 1/2 cups of cheese and stir until melted. Remove from heat and add 3/4 cup sour cream, 1/4 cup green onion, and some bacon.

Serve soup hot topped with a dollop of sour cream and a sprinkling of bacon, cheese, and onions. Yum. This fed 3 adults and two kids barely. Next time I will double it so we can have soup for lunch the next day. I seriously love soup. :) 

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