Monday, January 25, 2010

Baked Potato Soup

Tonight was the first board meeting for Grace's Kitchen. For dinner, I made this soup (it stayed warm in the slow cooker), plus Italian Wedding Soup, Apple-Blue Cheese Chopped Salad, Jalapeño Corn Muffins, and Cappuccino Brownies. The original recipe is from SL—my version is a little healthier and is pretty simple to make (just allow time to bake potatoes) and is a crowd-pleaser (7 points per 1-cup serving). Enjoy!

Baked Potato Soup
5 large baking potatoes, baked
1 Tbsp. butter
1 Tbsp. olive oil
1 onion, chopped
1/3 cup all-purpose flour
4 cups whole milk
3 cups skim milk
2 tsp. salt
1 tsp. black pepper
1 (8-ounce) block Cheddar cheese, shredded
8 bacon slices, cooked and crumbled

1. Peel potatoes, and mash with a potato masher.
2. Melt butter in olive oil in a Dutch oven; add onion, and sauté until tender. Add flour, stirring until smooth. Stir in potatoes, whole milk, and next 3 ingredients; cook until thoroughly heated. Stir in cheese and bacon, and cook until thoroughly heated.

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