Baked Potato Soup

Baked Potato Soup

Ingredients:
7 large baked potatoes 2c chicken stock, low sodium
3T butter, unsalted 4c skim or 1% milk
1 1/2c onion, diced fine 1/4t white pepper
3cloves garlic, minced 2 bacon strips,cooked/crumbled
1/2c celery, diced fine 3T Scallions, chopped
3T flour 1c cheddar cheese, shredded


Directions:
Remove skin from the baked potatoes and chop into 1-inch cubes. In a large saucepan, heat butter over medium until melted and frothy. Add onions and cook for 2minutes. Add celery and garlic to the saucepan and continue to simmer for 3 minutes. Lower the heat slightly. Add flour to the pan and stir with a wooden spoon and cook for 2 minutes;make sure to scrape the spoon against the bottom and edges of the saucepan to pick up any of the mixture that might settle on the bottom of the pan. Slowly whisk in the stock until all is incorporated. Add diced potatoes to the mixture. Slowly add the milk. Once the milk is added do not boil the mixture and stir occasionally. Cook soup over medium to low heat for about 20 minutes. While soup is cooking, cook bacon until crisp in a skillet. Remove bacon from pan and blot excess fat with a paper towel. Crumble bacon and set aside for garnish. If you prefer a smooth soup, puree mixture using food processor or blender. Serve in bowls and garnish with chopped scallion, bacon, and 3/4T of chees. Makes 15 one cup servings.

Calories 259.3
Total fat 8.6g

Recipe supplied by SparkRecipes.