Baked Potato Soup

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* Exported from MasterCook *

 

Baked Potato Soup

 

Recipe By :Cooking Light (adapted)

Serving Size : 8 Preparation Time :0:00

Categories : Cooking Light

 

Amount Measure Ingredient -- Preparation Method

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4 baking potatoes -- (about 2 1/2 pounds)

2/3 cup all-purpose flour

6 cups 2% reduced-fat milk

1 cup reduced-fat shredded extra-sharp cheddar

cheese -- (4 ounces) divided

1 teaspoon salt

1/2 teaspoon black pepper

1 cup reduced fat sour cream

3/4 cup chopped green onions -- divided

6 vegetarian " bacon " slices -- cooked and crumbled

 

Preheat oven to 400 degrees.

 

Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender.

Cool. Peel potatoes; coarsely mash. Discard skins.

 

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in

a large Dutch oven; gradually add milk, stirring with a whisk until blended.

Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed

potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove

from heat.

 

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until

thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and

vegetarian bacon crumbles.

 

NUTRITIONAL INFO: CALORIES 329 (30% from fat); FAT 10.8g (sat 5.9g, mono 3.5g,

poly 0.7g); PROTEIN 13.6g; CARB 44.5g; FIBER 2.8g; CHOL 38mg; IRON 1.1mg; SODIUM

587mg; CALC 407mg

 

Description:

" All the flavors of a loaded baked potato come together in this rich,

creamy soup. "

 

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Per Serving (excluding unknown items): 265 Calories; 6g Fat (20.9% calories from

fat); 14g Protein; 38g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 486mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat

Milk; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 20001 26495 0 0 4055 0 0