Lightened Up Baked Potato Soup

Mother Nature is being sort of mean. Mean, mean.

Spring still hasn't decided to cooperate here in PA.  So even as we approach Easter weekend, I still find myself craving comfort foods to combat the cold weather outside.  Hopefully our local kiddos won't need to be hunting eggs knee deep in snow this year, although I wouldn't be surprised. 

This soup has all the flavors of a restaurant-style loaded baked potato.  It's fast enough for a weeknight, and it won't majorly set you back in your calorie intake since it uses low-fat/low-sodium ingredients whenever possible.  This is good news considering you probably ate about five peanut butter eggs today.  Which is why we're such good friends... great minds think alike.



Lightened Up Baked Potato Soup:
Serves 4-6

4 baking potatoes, about 2.5lbs
3 tablespoons butter, divided
small amount of onion, diced
small amount of celery, diced
1 clove garlic, minced
1/3 cup flour
5 cups milk (I used skim)
1 cup low-sodium chicken or vegetable broth
1 cup part-skim shredded cheddar cheese
2 teaspoons salt
1 teaspoon black pepper
1 cup fat-free sour cream
6 slices low-sodium bacon, cooked and crumbled (optional)

Scrub potatoes under running water and pat dry.  Poke several holes in the potatoes with a fork to vent steam.  If you are using the microwave to bake the potatoes, use the "Potato" button on your microwave.  If you are like me and not cool enough to have this fancy button, one large potato takes about 7-8 minutes to cook in the microwave.  If doing all four at once, increase the cooking time to 13-15 minutes.  Potatoes can also be baked in a 400 degree oven for about an hour (still poke holes to vent!).  Remove the potatoes and set aside to let them cool.

Sauté onion, celery and garlic in 1 tablespoon of the butter until soft.  Set aside.  Lightly spoon flour into measuring cup and level off with a knife.  Melt remaining 2 tablespoons of butter in a large Dutch oven and add the flour to create a roux.  Let flour cook for about 30 seconds, then gradually add the milk and broth while constantly stirring with a whisk.  Cook over medium heat until thick and bubbly, about 8 minutes.

Add potatoes, cheese, salt, and pepper to the milk mixture, stirring until cheese melts.  Add the sautéed onion, garlic and celery.  Remove from heat.  Stir in sour cream and half the bacon bits.  Return to low heat and for about 10 minutes or until heated through.  Garnish each serving with more cheese, sour cream, and remaining bacon.