Light baked potato soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Baking potatoes |
| 6 | tablespoons | Cornstarch |
| 8 | cups | Skim milk |
| 2 | tablespoons | Olive oil |
| 4 | Green onions; chopped | |
| 1 | cup | Light sour cream |
| 1 | cup | Canadian bacon; cooked |
| 5 | ounces | Lowfat cheddar cheese; grated |
| Salt and pepper | ||
Directions
Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour).
In a large bowl mix the cornstarch and skim milk until smooth. Pour into large pot and add olive oil. Stirring constantly, bring to a boil over medium heat. Whisk in salt and pepper. Keep stirring until the mixture thickens. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion sand potato peels. Whisk well, add light sour cream. Heat thoroughly. Add cheese a little at a time until all is melted in. Serve. Top with cooked Canadian bacon. Serves 6.
Nutritional Information Calories 413 Calories From Fat 24% Protein 29g Carbohydrate 46g Cholesterol 34mg Sodium 887mg Posted to recipelu-digest Volume 01 Number 456 by "Diane Geary." <diane@...> on Jan 5, 1998