Baked Potato Soup


Courtesy 
The Oaks at Ojai


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 ¼" 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

Yield: 6 Servings


Per serving

105 calories;
trace fat, 10g protein;
18g carbohydrate;
1g dietary fiber;
4mg cholesterol;
225mg sodium.