Potato Soup
Ingredients
- 6 slices bacon
- 1/4 c. margarine
- 2/3 c. all-purpose flour
- 6 c. 2% reduced fat milk
- 6 lg baked potatoes, peeled and coarsely mashed
- 4 green onions, chopped
- 1 t. salt
- 1 t. black pepper
- 1 c. light sour cream (divided)
- 1-1/4 c. shredded cheddar cheese (reduced fat)
Directions
Place bacon in a large, deep skillet. Cook over medium heat until browned.
Drain, crumble and set aside. In a stockpot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth.
Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer for 10 minutes.
Add 3/4 cup sour cream. Mix well.
Top with bacon crumbles, cheese and remaining 1/4cup sour cream.
Drain, crumble and set aside. In a stockpot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth.
Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer for 10 minutes.
Add 3/4 cup sour cream. Mix well.
Top with bacon crumbles, cheese and remaining 1/4cup sour cream.
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