Baked Potato SoupSubmitted by: THECHUBBYCHIC
IntroductionIt was cold and snowy today so I needed soup. This is an old favorite and I decided the calories were worth it. But it's not that bad as long as you limit your serving size! I added millet for fiber It was cold and snowy today so I needed soup. This is an old favorite and I decided the calories were worth it. But it's not that bad as long as you limit your serving size! I added millet for fiber
6 Tbls butter
1 onion finely chopped
minced garlic to preference (I do about 3 Tbls pre-minced garlic)
2/3 cup flour
6 cups non-fat mik
7 baked potatoes
1/2 cup cooked millet
2 bacon strips crumbled
1/2 cups fat free sour cream
9 ounces cheddar cheese
Bake potatoes, peel and coarsely chop.
Cook bacon and crumble
In a large soup pot melt butter sauteing garlic and onion. When butter is melted and onion is transparent add flour. Whisk flour and butter together and cook for a minute or so- then add milk slowly, whisking lumps as you go. Once all milk is added add potatoes, millet and bacon and let simmer until it thickens slowly.
When you're ready to serve add sour cream and cheese and top with chives if you want.
Number of Servings: 15
Recipe submitted by SparkPeople user THECHUBBYCHIC.
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I was just wondering if that should be 6 cups of flour or 6 Tblspoons of flour. That seems like a lot of flour - 4/16/09
Reply from THECHUBBYCHIC (4/16/09)
Shoot- it's 6 cups of milk. Thanks for catching that- I change it now.
Can anyone tell me what millet is? - 4/18/09
Reply from THECHUBBYCHIC (4/18/09)
Millet is a supergrain. It is a complete protein and I use it to half meat in a recipe as well as to add fiber. You don't have to add it to the soup but we've got kids with bowel issues so I try to bulk up on the fiber when I can. http://dinnertimeagain.blogspo
t.com go here and search for millet.