Wednesday, March 30, 2011

Baked Potato Soup

This recipe is from Cooking Light.   I exchanged the 2% milk the recipe called for with a 1% milk, for caloric reason.   Of course I substituted the regular bacon with Morning Star Farms Veggie Bacon.  If you wanted to make this recipe vegan you could easily use soy milk, and soy cheese. 

4 baking potatoes
1/2 cup all-purpose flour
6 cups 1% milk
1 cup reduced fat extra sharp Cheddar cheese, shredded
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup reduced fat sour cream
8 slices Morning Star Farms Veggie Bacon, cooked until crisp
  1. Preheat the oven to 400 degrees
  2. Pierce the potatoes with a fork, and bake them for 1 hour until tender.  Cool and carefully peel the potatoes.  Dispose of the skins and coarsely mash the potatoes flesh.  Set aside. 
  3. Place the flour into a large stock pot and gradually add the milk, stirring with a whisk until blended.  Cook over medium heat until thick and bubbly, but do not allow to come to a full boil.  Add the mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until the cheese is melted. 
  4. Remove from the heat and stir in the sour cream.  Return to the stove and cook on low until thoroughly heated through, but again do not boil. 
  5. Serve warm and top with equally distributed amounts of the bacon and remaining cheese.

Serves 8: 1 1/2 cup bowls of soup, 1 tablespoon bacon and 1 1/2 teaspoon cheese.  273 calories, 9 grams of fat, and 2 grams of fiber. 

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