Sometimes when you’re chilly there is nothing like a nice hot bowl of soup to get your innards warmed up. Other than vacuuming, there really isn’t anything that is going to warm you up from the inside out!
This tasty soup is from Cooking Light, and although it uses lower fat ingredients, if no one told you there were lower fat ingredients, I promise you, you would never know. NEVER. KNOW. That’s part of what makes this such a good recipe. It’s a fairly quick soup to make after the potatoes are baked. Mmmm, this is looking too good right now!!
So, if you were sitting there thinking… Ugh, I’m in a rut and need to try something new but want it to be pretty healthy, hey, this is for you!
I use Cracker Barrel 2% Extra Sharp cheese, it’s great, and it’s my “go to” cheese for recipes. It’s in every grocery store in Charleston, but I know other areas don’t carry it (Algonac, MI, darnit!). Serving size is 1 1/2 cups and let me tell ya… you will be full! Especially after a little plop of reduced fat sour cream, some shredded 2% extra sharp cheese, some green onions and some crispy bacon… oh la la…
(Click on the recipe title for the link to MyRecipes.com, where all the Cooking Light recipes are as well as Southern Living, Real Simple and a host of other magazines, its easiest way to print!)
Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour (about 3 ounces)
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
- Cracked black pepper (optional)
PreparationPreheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; 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 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
- 329 (30% from fat)
- 10.8g (sat 5.9g,mono 3.5g,poly 0.7g)