Baked Potato Soup
With all these snowstorms even having the Northeast figured it was a great time to share a favorite winter recipe of mine. I’m big fan of baked potato soup. It is just so creamy and delicious but can have a lot of bad for you ingredients. My recipe lets me cut down on some of the bad fats and make the soup little lighter so I don’t feel guilty eating.
Baked Potato Soup Ingredients
- 6 whole Small Russet Potatoes, Peeled And Diced
- 1 tablespoon minced garlic
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 1/4 cups lower-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk, divided
- 1/4 cup reduced-fat sour cream
- 1/2 teaspoon and a pinch of salt
- 1/4 teaspoon freshly ground black pepper
- 2 cooked crumbed pieces of bacon
- 1/3 cup shredded cheddar cheese
- 4 teaspoons thinly sliced green onions
Baked Potato Soup Directions
Wash potatoes. Pierce potatoes with a fork. Microwave potatoes for 13 minutes on high. As potato cooks, heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes. Add chicken broth. Combine flour and 1/2 cup milk. Add milk and flour mixture to pot. Add in 1 1/2 cups milk at the same time. Bring to a boil, stirring often. Cook for 1 minute. Remove from heat. Stir in sour cream, salt, and pepper. Peel and discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Ingredients
- 6 whole Small Russet Potatoes Peeled And Diced
- 1 tablespoon minced garlic
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 1/4 cups lower-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk divided
- 1/4 cup reduced-fat sour cream
- 1/2 teaspoon and a pinch of salt
- 1/4 teaspoon freshly ground black pepper
- 2 cooked crumbed pieces of bacon
- 1/3 cup shredded cheddar cheese
- 4 teaspoons thinly sliced green onions
Instructions
- Wash potatoes. Pierce potatoes with a fork. Microwave potatoes for 13 minutes on high. As potato cooks, heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes. Add chicken broth. Combine flour and 1/2 cup milk. Add milk and flour mixture to pot. Add in 1 1/2 cups milk at the same time. Bring to a boil, stirring often. Cook for 1 minute. Remove from heat. Stir in sour cream, salt, and pepper. Peel and discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
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