Potato Soup
A healthy recipe for baked potato soup that's high in fiber and prot
A lot of potato soup recipes are full of fat. Not this one. Even though this cream of potato soup recipe has bacon, cheese and sour cream, it's low fat and full of flavor
Serve this potato soup with a thick slice of homemade whole wheat bread and a side of carrot raisin salad. It also makes a great vegetarian dinner recipe if you omit the bacon bits.
Baked Potato Soup
- 4 large baking potatoes (about 2-1/2 lbs.)
- 2/3 cups all-purpose flour
- 6 cups 2% milk
- 1 cup (4 oz.) shredded low-fat Cheddar cheese, divided
- 1/2 tsp. kosher salt or Maldon salt
- 1/2 tsp. pepper
- 3/4 cup bacon bits, divided
- 3/4 cup green onions, chopped, divided
- 4 oz. nonfat sour cream
Wash and prick potatoes. Place in microwave, 2 at a time, and bake 8-10 minutes. Scoop out the flesh. Mash and set aside.
Place flour in a dutch oven over medium heat. Whisk in milk, gradually, until blended. Cover and cook until thickened, 7-10 minutes. Add mashed potatoes, 3/4 cup of cheese, salt and pepper and 1/2 cup bacon bits. Remove from burner and add 1/2 cup onions and sour cream. Return to burner and simmer on low 8-10 minutes.
Serve, garnished with remaining bacon bits, green onions and cheese on top.
Serves 8.
Per serving: 345 calories, 7 g fat, 27 mg cholesterol, 52 g carbohydrate, 4 g fiber, 18 g protein, 10% Vitamin A, 36% Vitamin C, 34% calcium, 14% iron
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