Baked Potato Soup

Ingredients

• Potato

  Flesh and skin, raw

  6 Potato medium or 1.28kg

• Butter

  Unsalted

  6 tbsp or 85g

• Wheat flour

  Whole-grain

  6 tbsp or 45g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  4 cup or 976g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Pierce the potatoes several times with a fork. Microwave on high for about 12–15 minutes until a fork slides in easily, turning once halfway. Set aside to cool.
2. In a large pot over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, until foamy and nutty but not browned, about 2-3 minutes.
3. Gradually whisk in the milk until smooth. Bring to a gentle simmer and cook, stirring often, until slightly thickened, 5-7 minutes.
4. Peel the potatoes and cut into bite-size pieces, lightly mashing a portion if you prefer a creamier texture. Stir into the soup and warm over low heat until heated through.
5. Remove from heat and stir in the sour cream. Season to taste with salt and black pepper, then serve.