Baked Potato Soup
Ingredients:
1 Large russet potatoes, baked & cooled
1 Cup nonfat chicken broth
2 Cups evaporated skimmed milk
½ Cup onion, minced
1 Tablespoon Butter Buds®
¼ Cup green onion tops, chopped
¼ Cup nonfat sour cream
Preparation:
Remove potato skins along 1/4" of potato reserving potato center for
salad or oven fries.
Blend potato skins with the chicken broth in the blender.
Combine onion, butter buds and a little chicken broth and sauté until
onions are tender.
Add onion mixture with the milk and blend until smooth.
Pour the soup into a pot and heat over water until very hot.
Place in heated soup cups and top with sour cream and chopped green
onions.
NOTE: If the soup is too thick, thin with a little skim milk.
SERVING SIZE: 1/2 Cup
Per serving: 105 calories; trace fat, 10g protein; 18g carbohydrate;
1g dietary fiber; 4mg cholesterol; 225mg sodium.
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