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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 2 |
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The first time I ever tried Baked Potato Soup was at a restaurant called Pargos and it was absolutely wonderful. So I searched for the recipe and found it online , and make my own little additions and subtractions. No one would EVER know this is low fat. I want more... Ingredients:
1 large baking potatoes or 2 small red potatoes, which i prefer, with the eyes cut out |
1/4 cup flour (or a little less) |
pepper |
salt |
4 ounces processed cheese (i used about 1 oz of light velveeta and two pieces of fat free processed sandwich cheese) |
1 (14 ounce) can fat free chicken broth |
sour cream (optional) |
chives (optional) |
low fat bacon bits (optional) |
kraft fat-free cheddar cheese (optional) |
Directions:
1. Bake your potatoes well, either in the microwave or oven, doesn't matter.
2. Let them cool slightly.
3. Scoop out the insides and either toss the peel or put it aside to make something with it later.
4. Add flour and about 1/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating.
5. Add potato, pepper, and salt.
6. Cook over medium heat stirring and mashing constantly. It should be thick and bubbly.
7. Add cheese stirring until cheese melts and combines with the rest of the ingredients.
8. Use soup spoon to add a little more chicken broth if it needs thickening.
9. Remove from heat.
10. Pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired.
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