Thursday, January 15, 2015

Baked Potato Soup

This is supposed to be a baked potato soup but due to limited time, I boiled the potatoes.  Other than that, I basically followed the instructions with a few minor modifications.  I left the directions for baking, thinking it might be a more interesting recipe.  Boiled potatoes worked out fine and we had a delicious soup.  I admit, I am a big fan of potato soup and have not met one, I didn't like.

Baked Potato Soup -   adapted from Cooking Light September 2007


3 baking potatoes 
1/2 cup brown rice flour 
4 cups 2% reduced-fat milk
1 cup reduced-fat shredded extra sharp cheddar cheese, divided
1 cup reduced-fat sour cream
3/4 cup chopped red onion, divided

Topping: chopped red pepper, chopped red onion, shredded Cheddar (a small amount of each for each bowl of soup)


Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Place flour in a large large pot; gradually add milk, stirring with a whisk until blended. 

Cook over medium heat until thick and bubbly (about 8 minutes). 

Add mashed potatoes and 3/4 cup cheese,  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.

Ladle 1 1/2 cups soup into each bowl. 

Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and a little chopped red bell pepper.

Eat and enjoy.  This is cold weather food since it warms both the body and soul.

Linked to:  Foodie Friday     Weekend Potluck      Weekend Social Link       Foodie Friday at Rattlebridge     See Ya at the Gumbo                  Treasure Box Tuesda              Fat Tuesday       Hearth and Soul Hop       Real Food Recipe Round Up       Tuesday’s Table  

1 comment:

  1. Delicious potato soup, thanks for sharing with Hearth and soul blog hop, pinning.


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