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MainRecipesSoup | Baked Potato Soup (Light version)

   Baked Potato Soup (Light version) submitted by Aaron Johnson
So Baked Potato Soup can be really tasty and one serving can be about 15,000,000 calories. So why not go light? This recipe, from cooking light, does just that... we made it with corn bread and had enough left-overs for a couple lunches.

Preheat oven to 400 degrees.

Pierce potatoes with a fork; bake at 400 degrees 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.

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Printable Version

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

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