I'm so excited to share another delicious recipe with you! Last week, I was on the hunt for a good potato soup. It's such a comforting meal on cold winter nights, don't you think? I stumbled upon the following recipe via Pinterest and I am thrilled to say it was delicious! I read several reviews and adapted the ingredients to my tastes and it turned out wonderfully. The best part is that this soup is relatively quick to make and doesn't require a blender [though you could use one if you want.]
Loaded Baked Potato Soup [adapted from Savour the Senses Blog]
3 lbs. small Yukon gold potatoes [I used 9 potatoes]
4 cups low-fat or skim milk
2/3 cup all-purpose flour
2 cups low sodium fat free chicken broth
1 cup shredded cheddar cheese, divided
1 tsp. salt
1 tsp. black pepper
1 cup light sour cream
1/2 cup chopped green onions
1/4 cup bacon bits
2 tbsp. butter or margerine [optional]
1. Boil the potatoes in a large pot of water until soft [about 25 minutes].
2. Set aside 1/2 pound of the cooked potatoes. I set aside 2 because I wanted a lot of potato chunks in my soup.
3. Mash the remaining potatoes and set aside.
4. Heat milk in a large sauce pan or pot over medium heat, adding the flour a little at a time and stirring frequently.
5. Continue to cook the milk over medium heat until thick and bubbly [about 8-10 minutes], stirring frequently. Milk should look foamy but not actually start boiling.
6. Add the mashed potatoes, 3/4 cup cheese, chicken broth, bacon bits, salt, and pepper and stir until the cheese is completely melted.
7. Remove the soup from heat and stir in the sour cream, butter, and most of the green onions. Add additional salt and pepper to desired taste.
8. Return the soup to medium heat and continue to cook until heated through, stirring occasionally [about 10 minutes]. Do not let the soup boil.
9. Cut the reserved potatoes into small cubes and divide the soup into serving bowls.
10. Top each bowl with potatoes, the rest of the cheese, green onions, and more bacon bits.