Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bake potatoes until soft, then peel. mash or cube the potatoes depending on the desired consistency for the soup. in large soup pot, combine butter and flour to make a roux. cook for 1 minute then slowly whisk in liquids. add salt and pepper, potatoes, cooked bacon and cheese. at the last minute, stir in the sour cream. season to taste with more salt and pepper before serving. soup will be thick, add milk to reheat.

Target recipe: place the tomatoes, with juice, in a buttered oven-proof baking dish. add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. while stirring, slowly add the flour and sugar, blending until mixture is very smooth. add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. add the contents of the baked tomato pan from the oven and bring to a boil. cover and simmer the soup for about 30 minutes. meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. slowly stir the cream cheese into the soup. garnish with chopped parsley.