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  • Laura Goodyear

Baked Potato Soup

Baked Potato Soup

4 baking potatoes (about 2 ½ lbs.)

2/3 cup all-purpose flour

6 cups 2% milk

1 cup (4 oz.) reduced-fat shredded extra-sharp cheddar cheese, divided

1 tsp. salt

½ tsp. black pepper

1 cup reduced-fat sour cream

¾ cup chopped green onions, divided

6 bacon slices, cooked and crumbled

1. Preheat oven to 400. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes and coarsely mash. (Save skins to make potato skins later!).

2. Place flour in 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, ¾ cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.

3. Stir in sour cream and ½ cup green onion. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, green onion and bacon.

8 servings

Calories: 329, Fat: 10.8 g, Protein: 13.6g, Carbs: 44.5g, Fiber: 2.8g