Prepared by Jim Lund, Albertsons Store Director
This soup will hit the spot on a cold winter day.
INGREDIENTS:
· 4 baking potatoes (about 2 1/2 pounds)
· 2/3 cup all-purpose flour (about 3 ounces)
· 6 cups 2% reduced-fat milk
· 1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided
· 1 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 1 cup reduced-fat sour cream
· 3/4 cup chopped green onions, divided
· 6 bacon slices, cooked and crumbled
· Cracked black pepper (optional)
Preparation:Preheat oven 400 degrees. Pierce the potatoes with a fork, bake for an hour or until tender. Cool and peel the potatoes. Coarsely mash. Lightly spoon flour into dry measuring cups; 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 1/2 teaspoon 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 additional cheese, onions, and bacon over individual servings. Garnish with cracked pepper, if desired.
Yields 8 Servings (Serving Size: about 1 ½ cups soup)
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