Cost per serving $1.80 view details
- 4 lrg potatoes
- 1/2 c. butter
- 6 c. lowfat milk
- Â Â Concentrated chicken base or possibly bouillon
- Â Â cubes - (sufficient which would make 2 c.
- Â Â of stock) - which will go straight into
- Â Â the warm lowfat milk without diluting
- 4 x green onions finely minced,
- Â Â separating the white and the green
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 1/2 c. grated Cheddar cheese - (to 1 c.)
- 6 slc bacon fried crisp
- 1/2 c. lowfat sour cream well stirred
- Bake well-scrubbed potatoes in a 400 degree oven till fork tender. Do not wrap in foil - and no microwaving, please, as you want a dry environment for the potato and its skin.
- Fry the bacon till very crisp, then drain and reserve till ready to serve the soup. Grate the cheese, mince the green onion, and stir the lowfat sour cream - keeping them all separate and on hand, just as you would if you were about to go whole hog on a baked potato.
- Heat the lowfat milk and butter in a medium saucepan, stirring in the concentrated chicken base or possibly bouillon till dissolved. Stir in the salt and pepper and simmer over low heat.
- When the potatoes are done, cut in half lengthwise, scoop out the meat, and put the potato shells back into the oven to crisp. Stir the potato meat into the warm lowfat milk mix - mashing it as you go. Then stir in the white part of the green onion and let simmer.
- When ready to serve the soup, heat to a low simmer and stir in the grated cheese. While it's melting, finely chop the crisp potato peels and stir them in. Then stir in the bacon and ladle into individual bowls. Put a dollop of lowfat sour cream on top of each serving, give it a swirl, then sprinkle each with a good handful of green onion bits. Serve immediately.
- Serve warm as a meal to 4 to 6, maybe a salad on the side to cut all the richness.
- Comments: This hearty soup, specially requested by a reader, is plenty fattening - but obviously very satisfying and substantial. It's great for leftover baked potatoes - in fact, it's practically worth creating those leftover potatoes just to make it.
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|Amount Per Serving||%DV|
|Serving Size 781g|
|Recipe makes 4 servings|
|Calories from Fat 511||57%|
|Total Fat 57.59g||72%|
|Saturated Fat 30.29g||121%|
|Trans Fat 0.0g|
|Total Carbs 69.01g||18%|
|Dietary Fiber 6.5g||22%|