This soup recipe tastes so rich and creamy, you’d never know it’s low in calories and fat. Well, relatively low when you compare it to other cream-based soup recipes. We’re having soup weather in St. Louis now, so it was time to make a pot of this deliciousness. The recipe calls for 2% milk and light sour cream. If you prefer to use full-fat dairy, go for it!
Bracken and Rachel made this for us when we visited them in Boston, and we loved it. They found the recipe in Cooking Light and it has become a favorite of theirs. The original recipe uses baked potatoes, but I sometimes substitute some of my leftover slow cooker mashed potatoes. It was a great way to use up leftovers, and it made this soup really fast to make. However, if you want a chunkier soup, the roughly mashed baked potatoes work better.
- 4 baking potatoes–approx 2-1/2 lbs; OR 4 cups leftover mashed potatoes
- 2/3 cup flour
- 6 cups 2% milk
- 1 cup low-fat shredded extrasharp cheddar cheese, divided
- 1 teaspoon salt (if using mashed potatoes that have been seasonal already, reduce amount of salt added)
- 1/2 teaspoon freshly ground black pepper
- 1 cup low-fat sour cream (or sour cream substitute made from cottage cheese*)
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
- If baking the potatoes, pierce them with a fork and bake at 400 degree for approx. 1 hour, until tender. Let them cool enough to peel, then roughly mash them. OR, use leftover mashed potatoes.
You can find complete recipes of this Baked (or Mashed) Potato Soup in theyummylife.com