Loaded Baked Potato Soup
Ingredients
2 pounds of russet potatoes, peeled and cubed
1 medium onion, diced
1/4 cup butter
1/4 cup flour
2 1/2 cups skim milk
3/4 cup fat free sour cream
9 strips of bacon, cooked crisp and crumbled
1 1/2 cups fat free cheddar cheese
6 Tbs chives, chopped
Salt and Pepper to taste
Directions
Peel and cube potatoes. Put them in a pot and add just enough water to barely cover potatoes. Cook on medium high until fork tender. In the meantime, melt butter in skillet. Add onions and cook until they start to soften (5-6 minutes). Stir flour into butter and onion mixture. Slowly whisk in milk and cook until sauce starts to thicken, stirring constantly. When sauce is thick, add it to the potatoes. DO NOT DRAIN THE POTATOES. Stir until the soup has started to thicken. Blend with immersion blender until smooth and creamy. Add salt and pepper to taste. Top with sour cream, cheese, bacon, and chives. Makes 6, 12 ounce servings. Each serving with toppings is only 342 calories.
