Monday, December 1, 2014

Baked Potato Soup

This soup is a perfect alternative if you're craving a loaded baked potato. It is simple and filling! I made a few adjusts to the recipe in my attempt to cut some calories. I used turkey bacon, fat free milk and opted to leave the sour cream out. Enjoy!

Servings: 6              Prep: 15 minutes              Cook: 25 minutes            Ready: 40  minutes 

  • 12 slices of turkey bacon
  • 2/3 cups margarine
  • 2/3 cup all-purpose flour
  • 7 cups fat free milk
  • 4 large potatoes, cubed
  • 4 green onions, chopped
  • 1 1/4 cups shredded Cheddar cheese
  • 1 cup sour cream (optional)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  1. Place turkey bacon in a large, deep skillet. Cook over medium heat until browned. Drain and set aside.
  2. In a large pot, melt the margarine over medium heat. Whisk in the flour until smooth. Slowly stir in milk, whisking constantly until thickened. Sir in potatoes. and onions. Bring to boil, stirring often.
  3.  Reduce heat, and simmer for about 10 minutes. 
  4. Place soup in blender and mix until smooth (optional step). 
  5. Mix in turkey bacon, sour cream, cheese, salt and pepper. Continue to stir until cheese has melted.

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