Lighter Loaded Baked Potato Soup

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Happy New Year!! I hope everyone had a fun and safe evening. May 2014 be nothing short of amazing for all of you! Thank you for continuing to read my blog. You guys are the best!

Now on to the recipe for this scrumptious looking soup...

I'm a big fan of eating soup in the winter. Not only are they easy meals to make, but they warm up your insides after being outside in the crisp winter air. Crank up your stovetop to prepare this and that warm, cozy feeling will spread throughout the house. There's nothing like cuddling up on the couch with a big, fluffy blanket and a steaming bowl of soup.

I lightened this up by using reduced-fat milk and light sour cream. It still turned out thick, creamy and delicious. I love the chunks of potatoes, the crispy bacon hidden throughout and the subtle cheese flavor. If loaded baked potatoes are your thing, this soup will be right up your alley. Enjoy!

Printable Recipe

Ingredients

• 6 slices bacon, cut into bite-size pieces
• 1 tbsp. butter
• 1/2 tbsp. garlic, minced
• 1/3 cup flour
• 4 1/2 cups reduced-fat milk
• 3 large Russet potatoes, peeled and cut into bite-size cubes
• 2 tbsp. scallions
• 1/2 cup light sour cream
• 1/2 cup Monterey Jack cheese, shredded

In a large pot over medium heat, cook bacon. When done, remove and drain on a paper towel-lined dish.

Add butter to bacon grease. Add garlic and cook for 30 seconds. Add flour and whisk constantly for 1 minute.

Slowly add milk to pot, whisking constantly. Once mixture is smooth, add potatoes. Cook for 15 minutes over medium heat until potatoes are fork tender.

Add half of the reserved bacon bits, scallions, sour cream and cheese. Stir until combined.

Serve topped with remaining bacon bits, extra cheese, sour cream and scallions, if desired.

Source: SK Original