Baked Potato Soup

Baked Potato Soup
adapted slightly from here


Ingredients:
-1/2 lbs. Bacon, chopped
-1 medium yellow onion, minced
-2 celery stalks, minced
-2 carrots, shredded
-2 cloves garlic, minced
-4 large russet potatoes (3 lbs 5 oz in my batch)
-32 oz. Fat-free, reduced-sodium chicken broth
-1/4 c. Butter
-1/4 c. Flour
-2 1/2 c. Milk (1% is what I used)
-3/4 tsp. Salt
-Ground black pepper, to taste
-1/8-1/4 tsp ground nutmeg (optional)
-1/2 c. Sour cream (I used light)


Toppings: (not included in PointsPlus values)
-Extra bacon, if desired
-Extra sour cream, if desired
-shredded cheddar cheese, if desired
-chopped green onions, if desired


1. Begin by preparing your vegetables: I chopped my potatoes in large chunks, about 1 inch cubed (though they varied in size greatly.) I wanted to have a chunky potato soup, so I left them in large chunks. I left the skins on, but you don't have to. Mince the onion as fine as you are able without driving yourself crazy. To mince the celery, start by cutting the stalks down into smaller pieces, then split the pieces length wise and mince. At this point I was tired of mincing, so I got out my grater to shred the carrot instead of mince it. It was much faster. Rinse your cutting board, and cut your bacon into small pieces.


2. In a large stock pot, cook the bacon pieces over medium heat until cooked through and crispy (but not too crispy). Set aside bacon on paper towels to drain off fat. Put a couple paper towels in the stock pot to soak up the bacon grease. (Then put them in your yard waste or compost bin!) :)


3. In the same stock pot, put a small amount of the chicken broth. Add the onion, celery, carrot, and garlic. Cook until tender. (About 5 minutes)


4. Add the remaining broth and potatoes. (The potatoes weren't fully covered by the broth, don't worry if this is the case for you as well, they will cook down!) Cover and simmer over medium heat for 25-35 minutes, until potatoes are nearly soft when poked with a fork. Reduce heat to low. Cover.


5. In medium saucepan, over medium heat, melt butter. Once melted add flour, whisking constantly. Whisk for about a minute. Mixture should be bubbling and thick. Slowly, about a couple tablespoons at a time, add milk. Whisking constantly. Once all of milk is incorporated, add salt, pepper and optional nutmeg. Stir. Continue to stir for a minute or two for the mixture to thicken. Add thickened milk to potato soup base.


6. Continue to cook soup covered, over low heat for an additional 15-20 minutes. Stirring occasionally. Once potatoes have begun to break down, and thicken soup, add sour cream. Stir well, cook for a minute or two longer and serve. Top with toppings as desired.


Yields 16 cups
Serves 8 generously (2 cup servings)
=9 PointsPlus
(or Serves 10 (1 1/2 cup servings) for 7 PointsPlus per serving)


Enjoy! :)

Thick cut potatoes (I cubed them further, of course.)

Shredded carrot, minced celery, and mince onion on the bottom. I used a napkin to separate them from the potatoes. 

Yum! It looks like there is cheese in this, but there isn't. That is simply some of the carrot shining through. It kind of tricked me into thinking there was some cheese in mine though. :)