Double Baked Potato Soup

I combined several recipes to make this comforting soup. Daniel loved it and I have a feeling I’ll be making it again this winter.

Yield: 10 servings

2 1/4 lbs. Yukon Gold Potatoes (about 3-4)

1 tbsp. butter or stick margarine

1 cup chopped onion

1/2 cup chopped celery

1 bay leaf

2/3 cup all-purpose flour

4 1/4 cups 2% reduced-fat milk

21 fl oz. homemade chicken stock or (2) 10 1/2 oz cans low-sodium fat-free chicken stock

2 1/2 cups cubed peeled red potato (about 1 lb.)

1 tsp. salt

1/2 tsp. dried oregano

1/2 tsp. freshly ground black pepper

1/2 cup reduced-fat sour cream

3/4 cup (3 oz.) shredded reduced-fat extra-sharp cheddar cheese

1/2 cup chopped green onion

6 slices center-cut bacon, cooked & crumbled

  1. Preheat oven to 375 degrees.
  2. Pierce Yukon Gold Potatoes with a fork; bake at 375 degrees for about 1 hour or until tender. Cool. Peel potatoes; coarsely mash and set aside.
  3. Melt butter in a large Dutch oven over medium heat; add onion, celery, and bay leaf. Cook until tender (about 5 minutes), stirring occasionally. Stir in flour. Gradually add milk and broth; bring to a boil, stirring constantly.
  4. Add red potato, salt, oregano, and pepper to pan. Reduce heat to low, and simmer, uncovered, 18 minutes or until potato is tender, stirring frequently.
  5. Add mashed potatoes and cheese, stirring until cheese melts. Add sour cream, green onion, and bacon. Stir until thoroughly heated. Remove from heat and serve.

Based on recipes from Cooking Light Annual Recipes 2008 and The Complete Cooking Light  Cookbook 2000


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