Baked Potato Soup
Seriously Soupy: Did you follow the recipe word-for-word?
Theresa Valentine: I did. Well, except for the onions because in my opinion there's nothing worse than thinking you're biting into a chunk of potato and it's a chunk of onion, yuck!!
Seriously Soupy: How did you modify this?
TV: I replaced the whole onion with onion and garlic powders, which gives it a nice flavor. I also usually throw the bacon and all cheese into the soup at the end instead of putting it in each individual bowl...it doesn't look as pretty that way, but it's still tasty :) Seriously Soupy: How did it taste?
TV: It is basically tastes like the goodness of a baked potato with all the trimmings! Pretty much a hearty and filling soup that's not super fattening.
Seriously Soupy: Was it difficult to prepare?
TV: It's pretty easy to make except for the whisking of the milk and flour, which I am apparently bad at because when it comes time to clean the pot there is always burnt flour on the bottom. Seriously Soupy: How long did it take to prepare?
TV: It doesn't take too long except for the baking of the potatoes which takes an hour, after that it maybe takes about a 1/2 hour to peel the potatoes and put it all together. And now on to the recipe!
Baked Potato Soup recipe from Cooking Light magazine.
All the flavors of a loaded baked potato come together in this rich, creamy soup.
Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)
Ingredients:
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
Preparation
Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins. Lightly spoon flour into a dry measuring cup; 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 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). Sprinkle each serving with cheese, onions, and bacon.Well, there you have it-a simple and easy to prep potato soup. I cover these reviews every Monday and I would love to hear about your experiences with professionally developed recipes from chefs. And even better, please include pics of your soupy journey, so that they could be featured in an upcoming soup review article.
Seriously Soupy Serena
seriouslysoupy@gmail.com
Trying this tonight. I have flour stuck to the bottom of the pan too! LOL
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