Baked Potato Soup
PREP TIME:
TOTAL TIME:
SERVINGS
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® 1% Lowfat Milk in the LightBlock Bottle (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
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STEP 1
Preheat oven to 400˚F. Cook potatoes, whole, until fork tender, about 40 minutes. (Or microwave for 10 minutes or until tender.) Allow to cool for 10 minutes on a cooling rack. Carefully slice potatoes lengthwise and scoop out the insides. Transfer to a medium mixing bowl and coarsely mash. Set aside.
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STEP 2
Place flour in a medium saucepan. Gradually add the cream and milk, whisking until well-blended. Cook over medium heat until thick and bubbly, about 5 to 6 minutes. Add the mashed potatoes, cheese, salt, and pepper, mashing, and stirring until cheese melts. Remove from heat.
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STEP 3
Place flour in a medium saucepan. Gradually add the cream and milk, whisking until well-blended. Cook over medium heat until thick and bubbly, about 5 to 6 minutes. Add the mashed potatoes, cheese, salt, and pepper, mashing, and stirring until cheese melts. Remove from heat.
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STEP 4
Ladle soup into bowl and top with 1 tablespoon bacon and 1 tablespoon green onions. Garnish with fresh ground black pepper, if desired.
Per serving: Calories: 409, Carbohydrate: 32 grams, Fat: 26 grams, Saturated fat: 14 grams, Protein: 13 grams, Cholesterol: 82 milligrams, Sodium: 576 milligrams, Calcium: 283 milligrams.
