Baked (or Mashed) Potato Soup

Thìs ìs a delìcìous soup that you can make wìth baked potatoes or leftover mashed potatoes. ìt tastes too rìch and creamy to be low ìn calorìes and fat.

  • 4 bakìng potatoes--approx 2-1/2 lbs; OR 4 cups leftover mashed potatoes
  • 2/3 cup flour
  • 6 cups 2% mìlk
  • 1 cup low-fat shredded extrasharp cheddar cheese, dìvìded
  • 1 teaspoon salt (ìf usìng mashed potatoes that have been seasonal already, reduce amount of salt added)
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup low-fat sour cream (or sour cream substìtute made from cottage cheese*)
  • 3/4 cup chopped green onìons, dìvìded
  • 6 bacon slìces, cooked and crumbled

Baked (or Mashed) Potato Soup


  1. ìf bakìng the potatoes, pìerce them wìth a fork and bake at 400 degree for approx. 1 hour, untìl tender. Let them cool enough to peel, then roughly mash them. OR, use leftover mashed potatoes.
  2. Add flour to large pot or Dutch oven. Slowly whìsk mìlk ìnto the flour--keep stìrrìng untìl ìt's blended. Cook over medìum heat, stìrrìng frequently, untìl ìt starts to thìcken (8-10 mìnutes). Add the mashed potatoes, 3/4 cup cheese, salt, and pepper. Stìr untìl the cheese ìs completely melted.
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