Loaded Baked Potato Soup

One of my favorite soups to order out is loaded baked potato. I really wanted to find a healthier way to make this cream-based soup at home so that I wouldn’t feel guilty about indulging at home. I was intrigued and slightly skeptical when I found this recipe using only 2% milk to create the creamy base. I decided to try using skim since that is what we drink at home. The result was fantastic! The soup was incredibly filling and extremely satisfying. I will definitely be making this again.

Loaded Baked Potato Soup
Ingredients
2 1/2 pounds of baking potatoes (about 4 large)
2/3 Cup all-purpose flour
6 Cups reduced fat milk (I used skim)
1 Cup sharp cheddar cheese, shredded
1 tsp salt
1/2 tsp freshly ground black pepper
1 Cup reduced-fat sour cream
3/4 Cup green onions, chopped and divided (I used much more)
6 bacon slices, cooked and crumbled

Directions
Preheat the oven to 400 degrees F. Pierce the potatoes with a fork, and bake for 1 hours or until tender. Cool. Peel potatoes and coarsely mash.

Place flour in a large dutch oven. Gradually add milk, whisking until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, and pepper. Stir 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 allow the soup to come to a boil. Ladle into serving bowls and top with cheese, onions, and bacon. Garnish with pepper, if desired.

Source: Cooking Light

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