Randy Mayor; Jan Gautro; Food Kellie Gerber Kelley
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
How to Make It
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.
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I am a good cook with years of experience. This soup is nowhere near good enough for a special occasion or even good enough to ever make again! I give it no stars. To my great disappointment, after making it exactly as written...it tasted awful! I believe the problem was ALL THAT FLOUR! I wish I had followed my instincts and used NO FLOUR! The texture was so thick a spoon stood straight up in it! Potatoes when mashed, thicken broths, and I think flour would be totally unnecessary in this dish. (For the uninitiated, uncooked flour tastes awful in anything and must be cooked to remove the raw taste!) Even adding more milk (and even half 'n half to dilute MORE before serving) it was like eating slightly runny lumpy mashed potatoes! This soup was truly horrible!
I had some leftover gold potatoes that had been boiled, and was really excited to find this recipe. We've gotten some of our family favorites from Cooking Light recipes. Plus, we love soup, and we love baked potatoes. Why not put the two together?! Six cups of milk seemed like an odd way to start off (milk soup?), but Cooking Light described this recipe was one of their all-time favorites. So, I was pretty sure that the recipe would soon be one of our favorites, too. With the exception of using boiled gold potatoes in lieu of baked russets, I followed the recipe as written. We were excited as the bacon-y aroma filled our house, and as each soup topping appeared on the table: green onion, sharp cheddar, and those oh-so-delicious pieces of just-sizzled bacon. The finished soup appeared a bit bland--mostly off-whiteish, with no distinctive aroma. No matter, I thought, the toppings will make all the difference.My son, who is only 7 but seems to be developing a palate worthy of a future Iron Chef, stopped eating after two bites. "It's kind of, well, it doesn't really have much, um, flavor," he said. He was right. Though the grownups had been covering over the blandness with loads of bacon and green onion in each bite, the truth was that the soup itself tasted as bland as it appeared--like a hot, potato and milk milkshake. We lucked out with an adventurous eater, and it was sad to see him in tears at the thought of having to eat the rest of his soup. Once we admitted that we weren't big fans, but that sometimes we just have to eat something because we'd spent the time and effort (and sometimes, money) and needed food in our bodies, he ended up eating a few more bites before calling it quits.I've looked at the reviews and seen that others have modified the recipe by replacing some of the milk in the recipe with broth. That seems like a good place to start. We've got other potato soup recipes that we love, so I think that this one will go in the fail pail, and we'll move on.
This is a tasty recipe but I was disappointed by the texture. I think I overheated my milk because it separated and looks really strange. It still tastes fine but it looks terrible. I don't think I'll be serving this to anyone but myself.
I made changes others recommended, frying the bacon first, then saute the onion in the bacon fat, using 2 cups chicken broth and 4 cups of milk, reducing the flour to half cup, and still, it was a bit blant. I would further reduce the flour to about maximum 1/4 cup, as I believe it was still too much making the soup just too thick. The potato chunks are wonderful in the soup though. Has potential.
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