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Baked Potato Soup
Modified From Cooking Light magazine
2 tbsp. butter
1/4 of a large onion, chopped
1 clove garlic, minced
4 baking potatoes (about 2-1/2 lbs.)*
2/3 cup all-purpose flour (about 3 oz.)
6 cups milk (use 2 percent reduced fat if you prefer)**
1 cup (4 oz.) shredded extra-sharp cheddar cheese, divided (use reduced fat if you prefer)
1 tsp. salt
1/2 tsp.
Taillissime
Derek Lam
Rusty Neal
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