Baked Potato Soup
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat or fat free milk
1 cup (4 ounces) shredded extra sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup sour cream
3/4 cup chopped green onions
6 bacon slices, cooked and crumbled
More cheese for garnish
Cracked black pepper (optional)
Preheat oven 400 degrees. Pierce the potatoes with a fork, bake for an hour or until tender. Cool and peel the potatoes. Coarsely mash. 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 potatoes, 1 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle additional cheese, onions, and bacon over individual servings. Garnish with cracked pepper, if desired.
Yields 8 Servings (Serving Size: about 1 ½ cups soup)
I had to add extra milk because it was too thick.
3 comments:
This recipe looks really good. How can you go wrong when the recipe calls for bacon? I do have a question. It says to use a dutch oven. When I think of dutch oven I think of my big cast iron dutch oven that I use to cook outside with BBQ coals. However, I do know that you can buy indoor dutch ovens. Can I use a regular pot.
My real question is: What is the advantage to using the dutch oven? Is there something simple I am missing about dutch ovens for over the stove?
OK I could be totally wrong, but here's my take on dutch ovens...
Yes, they are different from the ones you use for outdoor cooking.
They are a heavy duty pan usually made from cast iron and most have a ceramic glaze over them. I don't own one, I just use a regular pot. But I stir it more often so that it doesn't stick to the bottom, since it's thinner metal. They're supposed to be great for soups and pot roasts. Again, I don't have one, so I can't vouch for that.
I hope that helps. If I'm completely wrong, let me know :)
The recipe called for a Dutch oven. I did not use one. I have an electric soup/pasta pot I used. It worked fine.
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