Name: Cheddar Blue Cheese Baked Potato Soup with Bacon
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: A bit more than a quart of soup
Ingredients: 3 medium golden potatoes (or 2 large baking potatoes); 3 cups 1% milk; 1/3 cup flour; 1/2 cup finely shredded extra sharp cheddar cheese; 2 Tablespoons reduced fat blue cheese crumbles; 1 1/2 teaspoons Red Robin Seasoning (or your favorite seasoned salt … use more or less to taste); Freshly ground black pepper; 1/4 cup nonfat Greek yogurt; 1/4 cup low fat sour cream; 1/3 – 1/2 cup snipped green onions; Some extra snipped green onions; A bit of shredded extra sharp cheddar cheese; a few crumbles of reduced fat blue cheese; 3 reduced-fat bacon strips: cook till crispy, towel off the excess fat, then crumble or cut into small bits.

Ingredients

Scale

3 medium golden potatoes (or 2 large baking potatoes)
3 cups 1% milk
1/3 cup flour
1/2 cup finely shredded extra sharp cheddar cheese
2 Tablespoons reduced fat blue cheese crumbles
1 1/2 teaspoons Red Robin Seasoning (or your favorite seasoned salt … use more or less to taste)
Freshly ground black pepper
1/4 cup nonfat Greek yogurt
1/4 cup low fat sour cream
1/3 – 1/2 cup snipped green onions

For topping:

Some extra snipped green onions
A bit of shredded extra sharp cheddar cheese
a few crumbles of reduced fat blue cheese
3 reduced-fat bacon strips: cook till crispy, towel off the excess fat, then crumble or cut into small bits.

Instructions

Wash your potatoes, then while they are still wet, sprinkle them liberally with salt. Set them in the oven straight away and bake the potatoes at 350 degrees for about an hour or until they are nice and tender when poked with a fork. (No need to poke them! The salt absorbs the excess moisture so the potatoes cook perfectly.) Set the taters aside to cool for a bit.
Once the potatoes are cool enough to handle, remove the skins, set them in a bowl and mash the potato flesh roughly with a fork or potato masher. They don’t need to be perfectly smooth … a few lumps in baked potato soup is a good thing!
Now in a nonstick saucepan, whisk the flour with the milk until they are thoroughly mixed. Bring the pan to medium heat, whisking often and cook until thickened, about 8 minutes. Reduce heat to medium low.
Stir in the mashed potatoes and the cheeses, then add the Red Robin Seasoning and freshly ground pepper to taste. Cook for a few minutes until the cheese is melted, then add the Greek yogurt, sour cream and green onions. Cook about 5 to 10 minutes longer or until everything is nicely heated and there are no lumps of sour cream or yogurt left.
Serve hot in bowls topped with a bit of shredded cheddar cheese, and some blue cheese and bacon crumbles, and extra snipped green onions as well.

Notes

You can easily double the recipe to accommodate more eaters!