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Baked Potato Soup

servings: 8
Baked Potato Soup

prep time

20

total time

25

ingredients

10

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Baked Potato Soup

servings: 8
INGREDIENTS:
ingredients
• 4 Russet potatoes or other baking potatoes (about 2 1/2 pounds)
• 2/3 cup all-purpose flour
• 3 cups Hood® Light Cream
• 3 cups Hood® Lowfat Milk (plus more to thin to desired consistency)
• 1/2 cup shredded extra sharp cheddar cheese
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup Hood® Light Sour Cream
• 3/4 cup chopped green onions
• 6 bacon slices, cooked and crumbled or 8 tablespoons 50% Less Fat Real Bacon Bits
DIRECTIONS:
directions
Preheat oven to 400˚F. Cook potatoes, whole, until fork tender. (Or microwave for 10 minutes or until tender.) When cool enough to handle, peel potatoes and coarsely mash. Reserve.

Place flour in a medium saucepan. Gradually add cream and milk, whisking until well-blended. Cook over medium heat until thick and bubbly, about 5 to 6 minutes. Add mashed potatoes, cheese, salt, and pepper, mashing, and stirring until cheese melts. Remove from heat.

Stir in sour cream, half of the green onions, and more milk to achieve the desired consistency. Cook over low heat for 3 to 5 minutes or until thoroughly heated (do not boil).

Ladle soups into 8 bowls. Sprinkle each serving with 1 tablespoon bacon and 1 tablespoon green onions. Garnish with cracked pepper, if desired.
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