HOT POTATO SOUP

HOT POTATO SOUP image

Yield 8 servings

Number Of Ingredients 9

4 baking potatoes (about 2 1/2 pounds)
2/3 c all-purpose flour
6 cups 2% reduced-fat milk
1 c (4 oz) reduced-fat shredded extra-sharp cheddar cheese, divided
1 t salt
1/2 t black pepper
1 c reduced-fat sour cream
3/4 c chopped green onions, divided
6 bacon slices, cooked and crumbled

Steps:

1. Preheat oven to 400 degrees. 2. Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins. 3. 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 c cheese, salt and pepper, stirring until cheese melts. Remove from heat. 4. 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 bacon.