Better with Bacon…Baked Potato Soup

It’s the first day of fall, so here in the Midwest thoughts move to cider mills, raking leaves, sweaters with shorts and hearty soups!!

To celebrate, today I bring you this recipe.  A recipe that “Cooking Light” magazine has declared their “best soup ever”.

Baked Potato Soup

Ingredients:

• 2 tbsp. butter
• 1/4 of a large onion, chopped
• 1 clove garlic, minced
• 4 baking potatoes (about 2-1/2 lbs.)*
• 2/3 cup all-purpose flour (about 3 oz.)
• 6 cups milk (use 2 percent reduced fat if you prefer)**
• 1 cup (4 oz.) shredded extra-sharp cheddar cheese, divided (use reduced fat if you prefer)
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 cup reduced-fat sour cream
• 3/4 cup chopped green onions, divided
• 6 bacon slices, cooked and crumbled
• Cracked black pepper (optional)

Directions:

1. Preheat oven to 400°F.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
3. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes.
4. Lightly spoon flour into dry measuring cups; level with a knife. Place flour into the vegetables; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).
5. Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp. pepper, stirring until cheese melts. Remove from heat.
6. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
7. Ladle 1-1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1-1/2 teaspoons onions, and about 1 tbsp. bacon. Garnish with cracked pepper, if desired.

[via Yum Sugar - modified from "Cooking Light" magazine]

Related Stories:

• April 19, 2010 -- Better with Bacon – Tuscan Bean Soup with Bacon & Sage
• January 12, 2012 -- Better with Bacon – Dina’s Candied Bacon Edition!