Baked Potato Soup

It is 85 degrees – totally not soup weather – but I got a hankering for potato soup today that could not be denied.  Rather than make my usual potato soup with loads of Velveeta cheese and heavy cream, I decided to try a somewhat healthier version.  Velveeta’s ingredient list absolutely makes me cringe, so I came up with this recipe that uses a small amount of real cheese, skim milk, and broth as a basis.

Baked Potato Soup

Ingredients

• 1 white onion, chopped
• 2 cloves garlic, minced
• 2 tsp. extra virgin olive oil
• 1 tsp. salt
• 1 tsp. dried basil
• 1/2 tsp. pepper
• 4-5 cups chicken broth
• 1 lb potatoes, baked, peeled, and cubed
• 1 cup skim milk or fat free half and half
• 1/3 cup low fat shredded cheddar cheese
• 1/2 tsp. hot sauce
• 4-5 strips of bacon, cooked and crumbled
• Shredded cheddar cheese
• Green onions, chopped

Directions

1.    In a large soup pot, sauté garlic and onion in oil until tender.

2.    Stir in flour, salt, basil, and pepper; mix well.  Cook over medium-low heat for 2-3 minutes.

3.    Gradually add broth, while whisking the flour and onion mixture.  Bring to a boil and whisk for 2-3 minutes.

4.    Add potatoes, milk, cheese, and hot sauce.  Heat through, but do not boil.

5.    Garnish with bacon, cheese, and green onions.