Welcome to Cooking For One Recipes! This series is designed for those of us who don’t need recipes for big meals- just enough for one person to eat without a ton of leftovers. Or, if you are feeding a large family, you can certainly alter the recipes to whatever amount you need!
There is something about winter that is comforting… sweatshirts and pajamas, crackling fireplaces and hot cocoa. However, when it gets this chilly, it’s easy to come home and just want to curl up on the couch under a warm blanket and heat up a microwave meal. You might be thinking, “It’s too cold to cook!” But, there is a quick and easy meal that you won’t want to skip.
Here is a great baked potato soup recipe. Also, in true “Frugal Chick” fashion, this recipe doesn’t break the bank. The recipe says it serves 4 but it’s the perfect recipe for 2, and if it’s for 1, have a few small bowls for dinner and take those leftovers for lunch!
- 1 tablespoon butter
- 1/2 cup chopped onion (time saver: buy chopped onion in the container at the grocery store)
- 2 1/2 tablespoons all-purpose flour
- 3 cups chopped red potato (about 1 pound)
- 1 1/4 cups 1% low-fat milk
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/2 cup water
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- 2 tablespoons chopped green onions
- 5 strips cooked center cut bacon, crumbled
- Salt and pepper to taste
- Melt butter in a medium saucepan over medium-high heat. Add onions to pan; sauté 3-4 minutes or until onion is tender.
- Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.
- Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil.
- Cover, reduce heat, and simmer 10 minutes.
- Add 1/2 cup reduced-fat sharp cheddar cheese; cook 2 minutes or until cheese melts, stirring frequently.
You can decide to top each serving evenly with 1 1/2 teaspoons chopped green onions and bacon. Add salt and pepper if desired.
This is a great recipe to eat while bundled in blankets on the couch reading your favorite blog!
The original recipe came from Cooking Light.