Potato Soup

http://www.myrecipes.com/recipe/baked-potato-soup-10000001654706/

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)

Nutritional Information
Amount per serving

Calories: 329
Calories from fat: 30%
Fat: 10.8g
Saturated fat: 5.9g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 0.7g
Protein: 13.6g
Carbohydrate: 44.5g
Fiber: 2.8g
Cholesterol: 38mg
Iron: 1.1mg
Sodium: 587mg
Calcium: 407mg

Ingredients

4 baking potatoes (about 2 1/2 pounds) $
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk $
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided $
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream $
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled $
Cracked black pepper (optional)

Preparation

Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Ann Taylor Pittman, Cooking Light
SEPTEMBER 2007

http://skinnyms.com/rosemary-potato-soup/

Slow Cooker Rosemary Potato Soup

Rosemary Potato Soup

Potato soup is such a wonderful, comforting way to enjoy a bitter cold evening. Especially when it’s Rosemary Potato Soup!

Print
Rosemary Potato Soup

Nutritional Content Yield: 7 cups 1 serving = 1/2 cup

Calories: 72 Total Fat: 1 gm Saturated Fats: 1 gm Trans Fats: 0 gm Cholesterol: 1 mg Sodium: 100 mg Carbohydrates: 12 gm Dietary fiber: 1 gm Sugars: 1 gm Protein: 3 gm

Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.

Ingredients

4 medium russet potatoes, cooked and peeled (we microwaved ours till soft), and cut in to chunks.
4 cups low sodium chicken broth (we use the Imagine brand)
4 low sodium vegetable bouillon cubes (we used the Rapunzel brand here)
1 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. fresh rosemary, chopped + extra to taste (we used an extra 2 tbsp.)
Salt to taste (yes, this will need salt. Potatoes always do.)

Directions

Place everything in your slow cooker, EXCEPT THE ADDITIONAL ROSEMARY AND SALT, and cook on low for 2-4 hours. The potatoes are already cooked, so the real purpose of cooking this is to get the bouillon cubes dissolved and to get all the flavors to meld, which a slow cooker does wonderfully. You don't want to cook this too long, as the flavor of the potatoes will change.

When you're done cooking, use a hand blender to blend everything right in the slow cooker until smooth.

You can also transfer small amounts at a time to a regular blender. But a hand blender is MUCH easier and far less messy.

Blend in the extra rosemary and some salt to taste.

Allow to cool and enjoy.

Excellent served with a piece of whole grain bread and a side of chicken breast!