Baked Potato and Corn Soup


A warm and hearty soup for those cold winter days. Heavy on flavor, light on calories.

2 8-ounce baking potatoes, I used russets

3 slices of turkey bacon

1 1/2 tbsp canola oil

1 bunch of green onions. Chop up the white and green parts and put in one bowl. Chop up the dark green parts and put in another bowl

2 1/2 tbsp all-purpose flour

1 14.5 ounce can of low-sodium chicken broth

1 1/2 cups of skim milk

1/2 cup fat-free sour cream

1/2 to 1 cup of frozen corn

low-fat cheddar cheese

1. Preheat over to 425 degrees; wash and dry potatoes 2. Bake the potatoes on oven rack for 1 hour and 15 minutes. You want them to be slightly overdone. Let cool, then halve them lengthwise and then halve again crosswise. Scoop out the flesh using a spoon and cut them into bite-size pieces. Set aside. 3. In a skillet, cook the bacon until crispy. Transfer to a plate and let cool. Crumble when cool. Set aside. 4. In a dutch oven or large pot, pour in the oil and let it coat the bottom of the pan. Add in the white and pale green parts of the green onion. Cook over medium heat for 3 to 4 minutes. 5. Add the flour and stir. Cook for about a minute, stirring frequently. 6. Slowly whisk in the broth, whisk until flour is dissolved. Add the milk and whisk some more. Increase the temperature to medium high and bring to a boil. Reduce the heat and let simmer for 5 minutes. 7. Add the potatoes and corn and let simmer for 3 to 4 minutes. 8. Add the sour cream by the spoonfuls and whisk after each addition. 9. Add the dark green onions and whisk. Add some pepper and simmer for about 5 minutes and serve with the bacon and the cheddar cheese.


73% DV

33% DV

47% DV

11% DV

14% DV