Loaded Baked Potato Soup

You say potato... I say creamy potato soup loaded with bacon, cheddar and green onion.

After the bacon & chipotle twice-baked potatoes left me with a tempting surplus of cheddar, bacon and russets, I decided to make this awesome soup in order to prevent a three-hour bacon-to-face-stuffing session.

And what a treat it was. This meal was simple, quick and quite dreamy. "But, can a soup really be dreamy?" you ask. I'll answer that with another question. Is it loaded with cheese and bacon?

To make this can't-believe-it's-light creation, I baked, peeled and mashed a few potatoes, and started the thick, creamy base with flour and milk.

Next, I added the potatoes, cheese and a little salt and pepper and let that cook, then mixed in a bit of sour cream and chopped green onion. And whaddya know, I had soup! 

But of course, it's not dreamy soup until you top it with the real stars of the dish – chopped green onion, sharp cheddar, a little cracked black pepper and of course, the aforementioned BACON.

The soup was absolutely delish. Ultra creamy, rich and definitely better than potato soup I've had at any restaurant. And the best part? Getting to eat a cheese and bacon-filled dinner while only putting back a mere 329 calories. Miracles in the kitchen do happen, friends.

And what about my Polish, potato-raised, soup-loving husband? Well, he remained speechless, head hovering over his bowl, with no time to spare on chatter. Even his spoon was abandoned in the end and replaced with bare hands in a last-ditch effort to let no drop escape.

A light soup that makes a man melt? Yeah...definitely dreamy if you ask me.

Baked Potato Soup
Ann Taylor Pittman, Cooking Light, SEPTEMBER 2007
Yield: 8 servings 

(serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)

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 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.

Nutritional Information: Calories: 329 (30% from fat), Fat:10.8g (sat 5.9g,mono 3.5g,poly 0.7g), Protein: 13.6g, Carbohydrate: 44.5g, Fiber: 2.8g, Cholesterol: 38mg, Iron:1.1mg, Sodium: 587mg, Calcium: 407mg.

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