Baked Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 tablespoons unsalted butter1 large white or yellow onion, diced (about 3/4 cup)2 cloves garlic, minced1 celery ribs, diced (about 1/4 cup)1 tablespoon all-purpose flour1 cup low-sodium or homemade chicken stock1 pound potatoes, baked (about 3 medium potatoes), peeled and chopped2 cups skim milk1/8 teaspoon black pepper2 strips bacon 2 green onions, sliced 1/2 cup reduced-fat shredded sharp cheddar cheese
Place a stock pot over medium heat, then add the butter.
When the butter is melted and frothy, add the onions. Cook for two minutes, then add the celery and garlic.
Sweat the vegetables for three minutes, then lower heat to medium-low. Stir in the flour.
Cook for two minutes, stirring constantly. Slowly whisk in the stock.
Add the potatoes then the milk.
Cook for about 20 minutes, never allowing the soup to boil, stirring occasionally.
Meanwhile, cook the bacon until crisp. Place on a paper towel, blot away any excess grease, then crumble.
After 20 minutes remove the soup from heat. If you prefer a smooth soup, use an immersion blender to puree it.
Serve immediately, garnishing with the bacon, green onions, and cheese.
Recipe makes 8 one-cup servings
When the butter is melted and frothy, add the onions. Cook for two minutes, then add the celery and garlic.
Sweat the vegetables for three minutes, then lower heat to medium-low. Stir in the flour.
Cook for two minutes, stirring constantly. Slowly whisk in the stock.
Add the potatoes then the milk.
Cook for about 20 minutes, never allowing the soup to boil, stirring occasionally.
Meanwhile, cook the bacon until crisp. Place on a paper towel, blot away any excess grease, then crumble.
After 20 minutes remove the soup from heat. If you prefer a smooth soup, use an immersion blender to puree it.
Serve immediately, garnishing with the bacon, green onions, and cheese.
Recipe makes 8 one-cup servings
Nutritional Info Amount Per Serving
- Calories: 229.3
- Total Fat: 8.3 g
- Cholesterol: 24.6 mg
- Sodium: 183.3 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 3.0 g
- Protein: 8.6 g
Member Reviews
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LYNZISMOMV
try using 1 cup of fat free half and half for one of the cups of skim milk and sub one cup of non-fat or low-fat sour cream for the cheese. this cuts out a ton of calories and makes a beautiful, smooth and creamy soup. top with some minced green onion and cracked pepper....yumm!! pure comfort food. - 10/22/09
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ACINNOREV
This is a large pot of soup for a small household. I stop the process before adding milk. About one third the recipe is left in the pan and a cup of milk added for now. The extra can be frozen in two or four containers and well labeled for later.Add milk to thawed mix for freshness - 10/22/11
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DANCESWITHMOOSE
I have been making similar soup for a while now, and find that by using a stick blender (inexpensive, versatile tool ), I can leave out the flour entirely for rich, thick soup. Take out 1/2 veggies (pot,celery,carrots,red bell ppr;puree rest, add milk, ff 1/2 & 1/2. Put reserved veggies back in ! - 10/22/09
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NONNAOF2
This is perfect for the cold weather we are having! I had to adjust the amounts to make the soup in a smaller quantity. There are only two of us and we live in an apartment that has a very small freezer in our refrigerator. I didn't use the bacon to cut down on the sodium.The soup was delicious! - 10/22/12
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TFAY511847
I can't wait to try this!!! Used to make a similar soup in college -both hearty/SUPER yummy! However, made it wo the butter & I used non-fat milk, bacon bits instead (or sometimes none). I let is simmer on the stove for quite a while so it got nice & thick. I even threw in some mix vegi's! YUM! - 10/22/12