Wednesday, November 7, 2007


Sometimes I get cravings for a specific food and it totally throws off my dinner plans. (no I'm not pregnant!!!) This was one of those nights. It was windy and cool and I really wanted to make baked potato soup. It was really good but it made enough for probably about 6 -8 people!!! Needless to say we got rid of a lot of soup.

Baked Potato Soup
Cooking Light

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

Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

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 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

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


  1. Your photos are getting better and better!

  2. This looks amazing! David has been asking for potato soup. I will let you know if I make it!

  3. This was very good! Perfect for a cold night. Thanks babe!

  4. Cant wait to make this! Inspired by this post I searched for other good potato recipes and came across Creamy Twice-Baked Potatoes from! Take the user comments and tips to add cheddar and chives! They are amazing!

  5. I think its time for another recipe, I love looking and waiting to see whats for dinner.