| Baked Potato Soup 1
4 large potatoes
2/3 cup of butter
2/3 cup of flour
1-1/2 quart of milk
Salt and Pepper
4 green onions
1 cup of sour cream
2 cups of crisp-cooked bacon crumbled
5 ounces of grated cheddar cheese |
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Heat oven to 350ºF. and bake the potatoes until for tender. Melt the butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in. Serve with crusty French Bread and fresh butter. Servings: 1
Baked Potato Soup 2
2/3 cup of butter or margarine
2/3 cup of all-purpose flour
7 cups of milk
4 large baking potatoes, baked, diced
4 Green onions, sliced
12 Bacon strips, cooked
1 1/4 cups of shredded cheddar cheese
1 cup of sour cream
3/4 teaspoon of salt
1/2 teaspoon of pepper
In a large soup kettle, melt butter. Stir in flour, heat and stir until smooth. Gradually add milk; stirring constantly until thickened. Add potatoes and onion. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yields about 2 1/2 quarts. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Baked Potato Soup (4 Points) 3
2 large baking potatoes about 1 1/2 pounds
1/3 cup of all-purpose flour
4 cups of skim milk
1/2 teaspoon of pepper
1/4 teaspoon of salt
4 ounces of processed American cheese, cubed like Velveeta light
1/2 cup of fat-free sour cream
Preheat oven to 400ºF. Bake potatoes for 1 hour or until done; let cool slightly. Cut each potato in half lengthwise; scoop out pulp. Discard shells. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until well blended. Add potato pulp, pepper, and salt; cook over medium heat until thick and bubbly, stirring frequently. Add cheese, stirring until cheese melts. Remove from heat; stir in sour cream.
Selections:1 B, 1 P/M, 40 C. Points: 4.
Baked Potato Soup with Bacon 4
1 pound Baking Potatoes; Cubed
2 cups 2% Low-Fat Milk
2 teaspoons of reduced-calorie margarine
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup of sliced green onions
4 teaspoons of bacon Bits
Place potato cubes in a medium saucepan; cover with water, and bring to a boil. Cook 15 minutes or until very tender; drain. Return potatoes to pan, and mash to desired consistency. Add milk, margarine, salt, and pepper; stir well. Cook over medium heat until thoroughly heated, stirring frequently. Ladle soup into each of 2 bowls; top with green onions and bacon bits.
Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jun 30, 1999, converted by MM_Buster v2.0l.
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