Saturday, March 22, 2008

Loaded Baked Potato Soup*****

6 potatoes with skins, baked
4 Tbsp EVOO
4 Tbsp butter
½ cup flour
2 tsp salt
6 cups 2% milk
1 can chicken broth
8 oz reduced fat sour cream
8 oz reduced fat cheddar cheese, shredded

Optional garnishes: crumbled bacon, shredded cheese, chives

Whisk oil and butter in a large soup pot over medium heat, whisk in flour and salt. Slowly whisk in milk and chicken broth; a small amount at first to incorporate. Use medium heat until milk thickens, stirring occasionally. Add sour cream.

Break potatoes into small pieces; add to pot along with shredded cheese. Heat through. Serve with garnish of choice.

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