I love potato soup but usually make it the traditional way. Baked Potato Soup is different. It's supposed to taste like a loaded baked potato.
A recipe from cookingcache.com got me started. First, I halved the recipe, then I increased the chicken broth, decreased the milk and subbed some Neufchatel cheese for the sour cream (because I didn't have any sour cream). Actually, I kind of remade the recipe.
My version is low-er fat, but it's not low on flavor. This soup is rich, creamy and delicious with hearty flavors. A real keeper -- my new favorite potato soup. It's not at all hard to make. And did I mention that my fussy hubby loved it, too?
Baked Potato Soup
Adapted from cookingcache.com
Rating: 10 out of 10
INGREDIENTS: 2 very large baking potatoes
2 Tbsp. Smart Balance Buttery Spread
1/4 cup chopped onion
2 Tbsp. Neufchatel cheese
2 Tbsp. flour
1/2 tsp. sea salt
1/4 tsp. black pepper
2 cups low-sodium chicken broth
1/2 cup fat-free half and half (Land o'Lakes recommended)
3-4 slices crisp-cooked bacon, crumbled
1/2 cup (2-1/2 oz.) shredded extra-sharp cheddar cheese
2 green onions with green tops, chopped
2 Tbsp. chopped fresh parsley
Prick potatoes with a fork or knife. Bake in 400F oven for 1 hour or till potatoes are cooked through and soft inside; cool slightly. Remove skins and cut potatoes into chunks; set aside.
In 2 or 3-quart heavy pot, saute the onions in SB over medium heat till transparent. Stir in the Neufchatel cheese, followed by the flour, salt and pepper. Add the chicken broth as you continue stirring to make the mixture smooth. Mash about 1 cup of the potatoes and add to the broth with remaining potatoes. Stir, cover, reduce heat to low and simmer for 10-15 minutes to blend flavors. Add half and half, crumbled bacon, and cheese and just heat through but do not bring to a boil. Garnish soup with green onions and parsley. Yield: 3-4 servings