Elswets Baked Potato Soup Diabetic Version Food

ALMOST-FAMOUS BAKED POTATO SOUP

Steps:

• Melt the butter in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
• Reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the flour, celery seeds and white pepper; stir until combined.
• Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes.
• Remove the pot from the heat and transfer 1/2 cup of the potatoes to a blender. Add the half-and-half, cream cheese and parmesan and blend until very smooth. Gently stir the mixture into the pot along with the scallion greens, hot sauce and half of the bacon. Bring to a gentle simmer over medium heat; season with salt.
• Divide the soup among bowls. Top with cheddar cheese, the remaining bacon and chives.

ELSWET'S BAKED POTATO SOUP [ DIABETIC VERSION ]

Steps:

• In a large pot, brown your bacon, drain the grease, crumble, and set aside.
• Over medium heat, melt the margarine substitute and add in the flour, whisking thoroughly.
• Slowly stir in milk and stir constantly until sauce thickens.
• Add in potatoes and onions, stir to mix well. Bring to a boil, stirring often to avoid scorching of the milk.
• Reduce heat, cover, and simmer 15 minutes. Mix in your crumbled bacon, cheese, sour cream, instant potato flakes, and salt and pepper.
• Cook until cheese melts, stirring often.
• Serve hot, topped with fresh unmelted shredded cheese, and a small sprinkling of chopped green onions.