Fake-out Baked Potato Soup

Baked potato soup you get in a restaurant may be creamy and decadent, but what you may not realize is just how loaded with fat and calories it is. Our take on it is lower in fat yet just as satisfying. In no time at all, you'll have made a thick and creamy bowl of hearty potato soup.

1. Wrap 3 medium potatoes in a damp paper towel and microwave for 5 minutes or until mostly cooked through. Allow to slightly cool so they can be handled with hands.

2. Meanwhile, finely chop 1/3 cup celery, 3/4 cup onion and 1 clove garlic.

3. Peel skins off of potatoes with a vegetable peeler once potatoes are slightly cooled. Chop peeled potatoes into chunks.

4. Heat 1 tablespoon olive oil (or butter) over medium heat in a heavy saucepan. Once oil is hot (it will ripple), add celery and onions to pan and sauté for 4 minutes, or until onion is translucent and tender. Season with salt and pepper liberally.

5. Add minced garlic to cooked onions and celery and sauté for an additional 1 minute. Don't let garlic brown or burn.

6. Sprinkle 1 tablespoon all-purpose flour over vegetables. Stir to coat and until flour is well mixed in with the vegetables.

7. Add 2 cups of vegetable or chicken stock. Stir. Cover and continue cooking, stirring occasionally until mixture thickens, about 5 to 7 minutes.

8. Once mixture thickens slightly, add potatoes and 1 cup grated white (or yellow) cheddar cheese. Stir, smashing potatoes with a potato smasher and letting cheese melt.

9. If mixture is too thick, you can add milk, cream or more stock until it's to desired consistency. Also, for a thinner, smoother soup, you can puree mixture in a blender in batches.

10. Stir in 1/2 cup sour cream. Salt and pepper to taste. Optional: add about 10 to 15 drops of hot sauce for a hint of spice.

11. Garnish soup with more grated cheese, crumbled bacon, chives or green onion. Enjoy this fake-out baked potato soup for less calories, but same great flavor!