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Baked Potatoe Soup Recipe

   
 

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     Baked Potatoe Soup

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat

Ingredients
4 baking potatoes (about 2 1/2 lbs)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup reduced-fat shredded extra-sharp cheddar cheese, divided
1 tsp salt
1/2 tsp black pepper
1 cup reduced-fat sour cream
3/4 cup green onions, chopped, divided
6 slices bacon, cooked and crumbled
 

Instructions
Preheat ove to 400°F degrees.
Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with 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, 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 throughly heated (do not boil). Sprinkle each serving with cheese, onions and bacon.
Serving Suggestions
Calories - 329, Fat - 10.8g, Carbohydrates - 44.5g, Protein - 13.6g, Fiber - 2.8g, Yield - 8 servings.


Originally Submitted
12/6/2012





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