Sunday, September 9, 2007

Loaded Baked Potatoe Soup (Low-Fat Version)

Loaded Baked Potato Soup


Hands on Prep Time 20 minutes


Cook: 1 hour 10 minutes


Serves 12


4 medium baking potatoes, scrubbed
4 strips center-cut reduced-fat bacon
2 onions, chopped
4 garlic cloves, minced
1 (12-ounce) can evaportated skim milk
1/4 cup all-purpose flour
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1/4 teaspoon red pepper sauce
1/2 cup light sour cream
1/4 cup grated Parmesan cheese
1/2 teapsoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded reduced-fat sharp cheddar cheese
2 scallions, finely chopped


Preheat the oven to 400 degrees. Prick potatoes all around with a fork. Place on the overn rack and bake until tender when pierced with the tip of a knife, about 1 hour. Let the potatoes stand until cool enough to handle, about 20 minutes. Peel the potatoes, cut 2 into 1/4-inch dice. I scoop them out with the Pampered Chef melon scooper.


Transfer the remaining 2 potatoes to a bowl and coarsely mash. Stir in the diced potatoes.
Meanwhile, heat a large nonstick Dutch overn over medium heat. Add the bacon and cook, turning occasionally, utnil crips, 4-5 minutes. Transfer with tongs to a plate lined with paper towels; drain. Crumble the bacon and set aside. Add the onions and garlic to the drippings in the Dutch oven; cook, stirring occasionally, until the onions begin to brown, 5-6 mintues.


Combine the evaportaed milk and flour in a medium bowl, beating with a whisk until smoothe. Add the milk mixutre, broth, potatoes, and pepper sauce to the Dutch overn; increase the heat and bring to a simmer. Reduce the heat and cook, stirring, until the soup is thick and creamy, 6-7 minutes.


Remove the Dutch oven from the heat; stir in the sour cream, Parmesan cheese, salt and ground pepper. Divide the soup among 12 bowls; top each serving with the cheddar cheese, scallions, and reserved bacon. Serve at once.


If your tste buds gravitate toward the spicier side, increase the red pepper sauce to 1/2 teapoon.


For freezer cooking sessions. I basically dump everything into a glad container, stir & freeze.


To serve: Thaw, heat and enjoy!


1 comment:

laine said...

Hi, Is there a particular reason why you use canned evaporated skim milk? Would refridgerated skim milk work the same?