I made this last night from Cooking Light Magazine and it was really yummy. It was posted on another blog. http://www.yumsugar.com/843158 I'm actually really looking forward to leftovers for lunch today!
2 tbsp. butter
1/4 of a large onion, chopped
1 clove garlic, minced
4 baking potatoes (about 2-1/2 lbs.)
2/3 cup all-purpose flour (about 3 oz.)
6 cups milk (use 2 percent reduced fat if you prefer)
1 cup (4 oz.) shredded extra-sharp cheddar cheese, divided (use reduced fat if you prefer)
1 tsp. salt (i used a lot more than this)
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)
Preheat oven to 400°F.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour into the vegetables; 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 1/2 tsp. 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).
Ladle 1-1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1-1/2 teaspoons onions, and about 1 tbsp. bacon. Garnish with cracked pepper, if desired.
Serves 8.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour into the vegetables; 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 1/2 tsp. 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).
Ladle 1-1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1-1/2 teaspoons onions, and about 1 tbsp. bacon. Garnish with cracked pepper, if desired.
Serves 8.
8 comments:
I just saw that in my CL magazine. Looks yummy!
i can't wait to try that - looks delicious!!
I love soup. Thanks for the recipe. I can't wait to try it. The one I usually make, has a lot more fat content, and then I feel guilty when I am eating it.
OHHHHH that sound sooo good...I'm gonna have to try that one.
mmmm, that looks yummy!
potato soup is one of my favorites!
i made this tonight again...and a couple tips...did I mention I added ALOT more salt than it calls for?...and I added some cream cheese until melted...and mixed some of the bacon into the soup...Now I think that takes the "Light" off of the title but at least we aren't using cream for the base! :)
oh and about 2 cups of cheese instead of 3/4 cups! ;)
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