This is a very yummy recipe i got from Brooke, the lady I nanny for. She got this recipe from the Cooking Light recipe. You would think this wouldn’t be healthy but this soup is better then the original because it does not use butter or cream! Only 329 calories per serving and 26% from fat! Whoo hooooo
Here’s what you’ll need
4- baking potatoes ( about 2 1/2 pounds)
2/3-cup of all-purpose flour
6 cups of 2% reduced-fat milk
1 cup (4 ounces) reduced fat extra-sharp cheddar
1 teaspoon of salt
1/2 teaspoon of pepper
1 cup of reduced-fat sour cream
3/4 cup chopped of green onion
6 bacon slices, cooked and crumbled
First you need to either cook your potatoes for an hour in the oven at 400 degrees then peel them and mash or you can peel and slice and cook in a pot of water for about 45 mins, drain and then mash but still leave some clumps if you want.
Lightly spoon flour into a dry measuring cup. Place flour in a large Dutch oven or big cooking pan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly(about 8 minutes) Add mashed potatoes ( I leave them a little clumpy), 3/4 cup of cheese, salt and pepper, stirring until cheese melts. remove from heat.
Cook Bacon until crispy while this cooks.
Stir in sour cream and 1/2 cup of green onions. Cook over low heat for 10 minutes or until thoroughly (do not boil
Sprinkle with cheese, onions, and bacon. I don’t like bacon so I didn’t put it on mine and you can do as well…