Best Soup. "This recipe was originally for our Lighten Up column. Most everyone was happy with it the first time we tried it, but I knew the soup could be better. The soup originally used fat-free sour cream, which I felt gave it a too-tart taste. After tweaking a few ingredients, the recipe now calls for reduced-fat sour cream, and we all are much happier with the results." --Recipe by Ann Taylor Pittman (October 2002)
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 extrasharp 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)
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.
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). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
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I made half this recipe for 2 of us and it needed some work to make it good. It was WAY too thick so less flour. I added at least 1 cup sour cream to half the recipe and more milk (still very thick). It was pretty bland so I added a few good squirts of Sriracha sauce and that made for a nice little kick of flavor. Half the recipe made more than 4 servings.
This soup was excellent. My husband loved it too. I forgot the green onion but it still had plenty of flavor. Good consistency. Pretty easy, though, for some reason it took me a long time. I will have to figure that out next time. There will be a next time. Great with a green salad.
Thick and creamy as you could want it to be. It took longer than 8 min for the milk to thicken. I cooked it for about 25 min, but later the soup was so thick I had to add more milk. Next time I may try about 20 min and see how that works.
Tried this last night for the first time, and it's a keeper. I decreased the onions that were added to the soup by half because my mate is not an onion lover. Baking the potatoes really is the hardest part, as one reviewer said. Do this ahead of time, if you are a planner! Great flavor. I'm glad to have a light potato soup recipe as we go into the winter months.
Really, really good, and very easy. I followed another's suggestion and replaced a cup of the milk with chicken broth to add depth of flavor, but that was my only change. Tasty. I serve it with a salad or a sandwhich.