Baked Potato Soup

School is starting, fall is on the way, and I’ve always been a huge fan of homemade soup when the weather starts to get cold. Here’s one of my favorites – it makes a great “bacon delivery” vehicle, especially when topped with some sharp colby and a ton of the bacony goodness.

Heavy cream and sour cream tend to give me an upset stomach, so I created this recipe using skim milk. This is a very basic recipe, and I would encourage you to add some garlic, salt, pepper to taste. I also like to add just a little “Frank’s RedHot” to it as well. Experimenting with my recipes is always fun, and lets you create your own work of culinary delite!

TJ’s Very Easy Baked Potato Soup
Ingredients
1/3 cup butter
1/3 cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream substitute (see below) or use sour cream (I don’t like)

Directions
1.Microwave potatoes until done.
2.While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
3.Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served

Sour Cream Substitute
Ingredients
1 cup low-fat cottage cheese
1 tablespoon lemon juice
2 tablespoons skim milk

Directions: Whipped until smooth in a blender.

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