Oh so creamy, oh so cheesy potato soup. Fantastic taste without the guilt of eating all those calories and fat. This is one of our favorite fall/winter recipes.
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Ingredients:
2 tbsp of olive oil or butter
1 large onion, minced
2 clove garlic, minced
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried basil/italian blend
1/2 teaspoon pepper
3 large baked potatoes, peeled and cubed
2 cups of Chicken broth
2 cups 2% milk
1/2 cup water
1 teaspoon hot pepper sauce (optional)
3 bacon strips, crumbled
1 1/2 cup of 2% Shredded Cheddar Cheese
Directions:
- Cooked bacon to your liking – I cook bacon in the microwave on a paper towel lined plate or use our Makin Bacon dish to make the bacon crispy without all the fat.
- In a large saucepan over medium heat, warm oil or melt the butter. Saute onion and garlic until they are tender. Stir in flour, salt, basil, and pepper, mixing well.
- Slowly whisk in broth, water, and then milk. Add hot sauce. Bring mixture to a boil. Continue to boil and stir for 2 minutes.
- Decrease heat to medium and add the potatoes. Simmer for 20-30 minutes until potato is tender. Next, remove the pan from the heat and use an immersion blender to puree the soup until smooth. If you want a little more texture - use potato masher to mash the cubes of potato.
- Return the soup to low heat. Add the cheese a handful at a time. Stir continuously until cheese is melted and smooth after each handful. Serve warm with crumbled bacon on top.
Note: You can also add the cheese as a topping with the bacon of each individual servings versus adding into the soup in the end.
As always, ENJOY!
Approx. 6 servings
Nutritional Value:
Approx. 275 calories, 11 g fat, 4 g saturated fat, 28 g carbohydrates, 3 g sugars, 2 g fiber, 12 g protein
