Ingredients for Elswet's Baked Potato Soup Diabetic Version
- Fat Free Turkey Bacon
- Fat Free Butter Substitute
- Whole Wheat Flour
- Skim Milk
- 2 large russet potatoes, peeled, cubed, and soaked in cold water for at least 30 minutes before cooking
- Green Onions
- Sharp Cheddar Cheese
- Salt
- White Pepper
- Fat Free Sour Cream
- Rubbed Sage
- 1/4 cup instant potato flakes
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How to Make Elswet's Baked Potato Soup Diabetic Version
- Cook bacon until crispy. Remove from pan, crumble, and set aside, reserving bacon grease.
- In the same pot, melt margarine substitute over medium heat. Whisk in flour until smooth.
- Gradually whisk in milk, stirring constantly until the sauce thickens to a creamy consistency.
- Add the soaked and drained potatoes and onion. Stir well to combine.
- Bring to a boil, stirring frequently to prevent scorching.
- Reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender.
- Stir in the crumbled bacon, cheddar cheese, sour cream, instant potato flakes, salt, and pepper.
- Cook until cheese is melted and the soup is heated through, stirring occasionally.
- Serve hot, garnished with fresh shredded cheddar cheese and chopped green onions.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
16g
Fat
25g
Carbs
19g
