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Tuesday, January 4, 2011

Baked Potato Soup

This is the most flavorful soup. It is so easy to make and super filling. Plan on being full for hours and hours after eating a bowl of it.

This soup is so hearty it can be served by itself. Of course, if you want to throw a hunk of bread on the side of it, I doubt anyone will complain.


4/5 large baked potatoes - i used 6 to make it more hearty
1 stick butter
1/3 cup + 1 tbsp flour (approximately)
7 cups fat free milk
1 medium yellow onion, chopped
1 lb turkey bacon
1 1/2 cups shredded extra sharp cheddar
1 cup fat free sour cream
salt & pepper to taste


Cook the bacon until it's nice and crisp. Set aside on a paper towel to soak up the grease.
Cut up your baked potatoes. I sliced mine lengthwise and peeled the skin off with my fingers.

Melt the butter with the chopped onion in your soup pot. Add in the flour to make a roux. Then add in your milk (slowly). Continue whisking to make everything smooth. Continue whisking until the broth thickens.

Add in your potatoes, salt and pepper.Bring to a boil and then let it simmer for 10 minutes. Stir occasionally to keep it from sticking.

Crumble and add in your bacon. Then add in the cheese and sour cream. Stir until the cheese is melted.

recipe adapted from Three Pugs & a Baby

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