Baked Potato Soup, from Gael
Gael made this for her Christmas Cookie Swap on 12/13/2008. I took an Internet recipe (from Cooking Light Magazine) and tweaked it around.
I made it the night before the party, and then served it off the stove the next day to cookie-party attendees. They ate it all! It came out kind of thick the second day, but you could certainly thin it out with milk, water or broth if you don't like thick soups.
4-5 baking potatoes (about 2 1/2 pounds)
2/3 cup all purpose flour
6 cups of 2% reduced fat milk
3/4 cup reduced fat extra sharp cheddar cheese, divided
Salt and fresh cracked pepper to taste
1 cup reduced fat sour cream
1/2 cup green onions, chopped
Preheat the oven to 400 degrees. Pierce the potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins
Lightly spoon the flour in a large Dutch oven; gradually add the milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt and pepper, stirring until cheese melts. Turn the heat to low. Stir in the sour cream and the green onions (I added fewer onions).
Here's where I broke from the recipe, I also added crumbled bacon and my own pick of spices...some minced onion, some garlic powder, etc. Keep tasting and adding your own spices, otherwise it's too bland, I think.
Cook for 10 minutes or until thoroughly heated -- DO NOT BOIL. Serve with crusty bread, more green onion/cheese/bacon crumbles as toppings.