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Monday, March 17, 2014

Baked Potato Soup with Cheddar and Bacon

Baked Potato Soup with Cheddar and Bacon

4 Russet potatoes, baked, peeled and cubed
2/3 cup unsalted butter
2/3 cup all-purpose flour
1 (32-oz) package low salt chicken broth
2 cups milk
2 cups Cheddar cheese, shredded
4 strips bacon, cooked, drained and crumbled
4 ounces sour cream or non-fat yogurt
Salt and pepper to taste

In a Dutch oven or soup pot, melt butter. Stir in flour and cook over medium heat for a couple of minutes. Add chicken broth slowly, whisking until smooth. Add milk and continue stirring. Add half of cheese, pour remaining amount in a bowl for garnish. Add cubed baked potatoes.Just before serving, stir in sour cream or yogurt. Add pepper to taste. Garnish each serving with bacon and remaining cheese. Finely chopped green onions or chives would make lovely garnishes. I use skim milk and light sour cream and reduced fat cheese in this and it still as rich as you'd ever want it.

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