Baked Potato Soup

I love soup this time of year. Last night my husband asked me what my favorite "comfort foods" were, and I told him hands down homemade mashed potatoes and hot soup. There's just something so relaxing and comforting about sitting down with a big bowl of hot creamy goodness....it's the best! I love this recipe and wanted to share with you.
The great thing is that this soup is rich and creamy and filling, but not horribly bad for you when it comes to calories.  We balance out the use of cheese and bacon with skim milk and low-fat sour cream.  You start with just a couple pats of butter.

 

Toss it in a pan with some garlic.  Butter and garlic cooking on the stove is one of the best smells in the world, in case you didn't know.  Someone should make a candle for that.

Then toss in some flour and low-fat or skim milk

and then a little trick of mine- instead of all milk, I add some chicken broth as well.  It adds an extra layer of flavor.

 

When the soup thickens up, in goes potatoes.  You can use leftover baked potatoes, or bake them before you make the soup, or use my trick- the microwave!

then add cheese and salt and pepper.  Extra sharp cheddar adds great  flavor, but regular plain ol' mild cheddar works great too.  One tip I have though, is to grate your own cheese.  Pre-shredded cheese doesn't work as well in things like this because it doesn't melt as well.

Take the pan off the heat and stir in a little low-fat sour cream, some green onions, and bacon.  Mmm bacon.  Someone should make me a candle of that too.

To serve, top it off with some extra cheese, bacon, onions, and sour cream.  And a big chunk of crusty bread isn't bad either!

  Comfort in a bowl I tell ya...

Baked Potato Soup
Recipe by Our Best Bites


2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C  light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

*don't have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  It usually takes 5-10 minutes.  To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 375 for 45-60 minutes.


Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.  Whisk until smooth and then add chicken broth.  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 the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.