Tricia,

I love potatoes pretty much any way they can be used. But my top fav is usually as soup in the colder months. I found this Baked Potato Soup on Sweet Pea's Kitchen blog along with other great recipes. She found this recipe in Cooking Light magazine. I have to admit that I make it using all full fat ingredients since I am blessed with no cholesterol issues. It's yummy either way. Hope this is one you like and that is easier for you to eat.

Kat

Here is a link that might be useful: Baked Potato Soup

I have made this recipe many times. I often double the recipe and portion it into 8oz containers that I freeze and take to my DM. She loves having it to heat up in the microwave.

LOADED BAKED POTATO SOUP

4 lg baking potatoes, baked
2/3 C butter
2/3 C flour
6 C milk
3/4 tsp salt
1/2 tsp black pepper
4 green onions, chopped and divided
1 1/4 C grated cheddar cheese, divided
12 slices bacon (thick is best), cooked, crumbled and divided
1 8-oz carton sour cream (can use plain yogurt)

~Cut potatoes in half, scoop out the pulp and set aside. Discard skins (or make some potato skin snacks)

~Melt butter in a heavy saucepan, add flour, stirring until smooth. Cook 1 min., stirring constantly and gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly.

~Add potato pulp, salt pepper, 2 tbsp of the green onion, 1/2 C bacon and 1 C cheese. Cook until thoroughly heated and stir in sour cream. Add extra milk for desired consistency.

~Garnish with remaining onion, bacon and cheese.

Yield: about 10 cups.

Nancy

I have a recipe for Loaded Baked Potato Soup that's lower in calories.
It's from the Hungry Girl's 300 cal cook book.
Fully Loaded Baked Potato Soup
Per serving (1/5 of recipe, about 1 cup with toppings): 130 calories, 1 g fat, 56 mg sodium, 226 carbs, 2g fiber, 2.5g sugars, 7.5 g protein

Soup
1 large potato (about 14.5 oz)
2 tbsp chopped onion
1/2 tsp minced garlic
3 cups fat-free chicken broth (I use homemade)
1 cup fat free milk or plain soy milk
1/4 cup ap flour
2 tbsp shredded fat-free cheddar cheese
2 tbsp fat-free sour cream
1 tbsp precooked real crumbled bacon
3/4 tsp garlic powder
3/4 tsp onion powder
1/4 tsp salt
1/8 tsp fresh ground black pepper
Toppings
5 tsp shredded fat-free cheddar cheese
5 tsp fat-free sour cream
5 tsp diced scallions
2 1/2 tsp precooked real crumbled bacon
Pierce potato with a fork in multiple places, and then place it on a microwave-safe plate. Microwave for 8 to 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin. Mash the potato pulp with a fork and set aside.
Bring a medium pot sprayed with nonstick spray to med-high heat on the stove. Add chopped onion and minced garlic and cook for 1 to 2 mins, until onion has softened. Add broth and milk. Slowly add the flour, continuously stirring until it has completely dissolved.
Add mashed potato and stir until blended. Add all the other ingredients for soup. Mix well, reduce heat and simmer for 2 mins.
Top each serving with 1 tsp each of cheese, sour cream and scallions. Sprinkle each serving with 1/2 tsp crumbled bacon. Enjoy.

I make this all the time. Love, love it!!
Lind

Thanks! We'll try all of them. Sure wish I would have had a big bowl of hot loaded baked potato soup for during yesterday's game. Go Pats! Go "Big" Vince! Did anybody see Vince Wilfork's interception? That's twice in two years the big boy showed he can cradle that football & run but this time instead of scooping it off the ground he had to jump...anybody feel the earthquake coming from Gillette Stadium? Really fun to watch...hope he makes tonight's highlights.

It's cool today - 51 degrees right now. We'll make potato soup for MNF. Yum! Thanks.

/tricia

One thing? I would use bacon fat to replace some of the butter and not put in pieces of bacon if you want to avoid anything solid.

Are you getting to meet with that doc yet?

Hi Tricia. I just posted a new soup recipe on the September Recipe Review thread, and although it's not Loaded Baked Potato Soup, I thought of you as I was pureeing it. It has potatoes, sweet potatoes, cheese and broccoli and although the recipe calls for leaving the broccoli florets whole, you could puree them with the rest of the soup. It was tasty and well received.
Jane

Last night, for MNF, we had Nancy's Loaded Baked Potato Soup. Oh man, it was warm & so comforting! Thanks, Nancy, just what I was looking for & DH said to tell you he appreciated how easy it was to put together (smile).

Kat, Sweet Pea's recipe looked very similar to Nancy so I'm sure it's also great.

Lind, I've copied & saved your lower fat recipe. This time, I wanted the richness of the not-so-great-for-you recipe. But, I'm sure eventually my docs will revoke their OK for me to eat whatever goes down without too much worry about fat content. For now though...I'm taking advantage of the approval for gravy 3x/week! (big smile)

Jane, your soup combining white & sweet potatoes with cheese/broccoli does sound good. I've made a note in my "To Try" file for another MNF evening.

Rob...yes, the doctor's appointment is soon, October 18.

/tricia

Last night, for MNF, we had Nancy's Loaded Baked Potato Soup. Oh man, it was warm & so comforting! Thanks, Nancy, just what I was looking for & DH said to tell you he appreciated how easy it was to put together (smile).

Kat, Sweet Pea's recipe looked very similar to Nancy so I'm sure it's also great.

Lind, I've copied & saved your lower fat recipe. This time, I wanted the richness of the not-so-great-for-you recipe. But, I'm sure eventually my docs will revoke their OK for me to eat whatever goes down without too much worry about fat content. For now though...I'm taking advantage of the approval for gravy 3x/week! (big smile)

Jane, your soup combining white & sweet potatoes with cheese/broccoli does sound good. I've made a note in my "To Try" file for another MNF evening.

Rob...yes, the doctor's appointment is soon, October 18.

/tricia (hope this doesn't post twice - GW acting up today)