Homemade Potato Soup

I "tweeted" yesterday about making Homemade Potato soup from the Cooking Light magazine. I found it in this month's magazine and was super excited! Sam and I LOVE Potato soup! I thought the recipe was pretty easy to follow, so I went to Miss Cordelia's last night, bought the ingredients, and the soup was made in 20 MINS! Super, Super, Easy! I'll include a picture of how it turned out and the recipe. :) Happy Fall!

Ingredients


4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour (about 3 ounces)

6 cups 2% reduced-fat milk

1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled

Cracked black pepper (optional)
 
 
Preparation


Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; level with a 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, and 1/2 teaspoon 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 thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)


 
Nutritional Information


Calories:329 (30% from fat)

Fat:10.8g (sat 5.9g,mono 3.5g,poly 0.7g)

Protein:13.6g

Carbohydrate:44.5g

Fiber:2.8g

Cholesterol:38mg

Iron:1.1mg

Sodium:587mg

Calcium:407mg
 

Best Soup. "This recipe was originally for our Lighten Up column. Most everyone was happy with it the first time we tried it, but I knew the soup could be better. The soup originally used fat-free sour cream, which I felt gave it a too-tart taste. After tweaking a few ingredients, the recipe now calls for reduced-fat sour cream, and we all are much happier with the results." --Recipe by Ann Taylor Pittman (October 2002)

You can find the recipe, here.