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Makeover Baked Potato Soup

Makeover Baked Potato Soup
This soup holds on to its decadent qualities and mouthwatering flavor even though the Taste of Home Test Kitchen slashed the fat and calories it contained. —Judy Tyler, Bossier City, Louisiana
8 ServingsPrep: 30 min. Cook: 20 min.

Ingredients

  • 3 medium potatoes
  • 5 bacon strips, diced
  • 1 medium onion, chopped
  • 1/4 cup plus 3 tablespoons all-purpose flour, divided
  • 6 cups reduced-sodium chicken broth
  • 1/4 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 to 1-1/2 teaspoons hot pepper sauce
  • 2 cups milk
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup chopped green onions (white portion only)
  • Additional parsley, cheese, green onions and crumbled cooked bacon, optional

Directions

  • Scrub and pierce potatoes; place on a microwave-safe plate.
  • Microwave, uncovered, on high for 8-12 minutes or until tender,
  • turning once.
  • Meanwhile, in a large saucepan, cook bacon over medium heat until
  • crisp. Using a slotted spoon, remove to paper towels.
  • In the drippings, saute onion until tender. Stir in 1/4 cup flour;
© Taste of Home 2013

2 of 2

Makeover Baked Potato Soup (continued)

Directions (continued)

  • cook and stir for 5-7 minutes or until golden brown. Gradually stir
  • in broth. Add the parsley, garlic, basil, salt, pepper and hot
  • pepper sauce. Bring to boil; cook and stir for 2 minutes or until
  • thickened.
  • In a small bowl, whisk the remaining flour with milk until smooth;
  • add to the pan. Bring to a boil; cook and stir for 2 minutes or
  • until slightly thickened.
  • Peel and cube potatoes; add to soup. Add bacon. Cook and stir until
  • heated through. Add cheese and green onions; stir just until cheese
  • is melted. Garnish with additional parsley, cheese, green onions and
  • bacon if desired.
  • Yield: 8 servings (2 quarts).
Nutrition Facts: 1 cup (calculated without optional toppings) equals 235 calories, 12 g fat (6 g saturated fat), 25 mg cholesterol, 720 mg sodium, 22 g carbohydrate, 2 g fiber, 9 g protein.
© Taste of Home 2013