Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Baked Potato Soup Recipe

Wednesday, February 13, 2013

{soups-salads-and-salad-dressings} Baked Potato Soup Recipe

Baked Potato Soup Recipe

Judy Tyler of Bossier City, Louisiana writes, "This soup is irresistible…so much so that my husband once ate it for three days in a row."

This recipe is:

Healthy

    Prep: 30 min.
    Cook: 20 min.
    Yield: 10 Servings

Ingredients

    3 medium potatoes
    8 bacon strips, diced
    1 medium onion, chopped
    1/3 cup all-purpose flour
    6 cups chicken broth
    1/4 cup minced fresh parsley
    2 garlic cloves, minced
    1-1/2 teaspoons dried basil
    1-1/2 teaspoons salt
    1/2 teaspoon pepper
    1/2 to 1-1/2 teaspoons hot pepper sauce
    2 cups heavy whipping cream
    1 cup (4 ounces) shredded cheddar cheese
    1/2 cup chopped green onions (white portion only)
    Additional parsley, cheese, green onions and crumbled cooked bacon, optional

Directions

    Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
    Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
    In the drippings, saute onion until tender. Stir in flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Peel and cube potatoes; add to soup. Add bacon. Stir in cream; heat through (do not boil). Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, onions and bacon if desired. Yield: 10 servings (2-1/2 quarts).

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Lighter version: Makeover Baked Potato Soup

Nutritional Facts 1 cup (calculated without optional toppings) equals 369 calories, 32 g fat (17 g saturated fat), 89 mg cholesterol, 1,136 mg sodium, 15 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Baked Potato Soup in Healthy Cooking April/May 2008