Thursday, October 27, 2011

Baked Potato Soup

Submitted by Kate Waldie
Adapted from

3 Tbsp. butter
4 cloves garlic, minced
1/2 cup flour
4 1/2 cup low fat milk
1 14 oz. can chicken broth
5 medium baking potatoes, baked (I microwave mine)
1 1/2 cup grated cheddar (or sharp cheddar) cheese
1 1/2 tsp. salt
1/2 tsp. black pepper
3/4 cup low fat or fat-free sour cream
1/4 cup chopped green onions
6 slices bacon, cooked and crumbled (make extra for garnish)

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Slowly stir in half the chicken broth. Add flour to pan a little bit at a time whisking constantly. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add the rest of the chicken broth. Make sure at this point your soup is 'lump-free'. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into a medium bowl and squish with a potato masher and then put in the pot and stir. Add grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in sour cream, green onions, and crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with a dollop of sour cream, and a sprinkle of green onions, cheese, and bacon.

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