Light Baked Potato Soup

Light Baked Potato Soup Ingredients

4 lg Baking potatoes	1 c Light sour cream
6 tb Cornstarch	1 c Canadian bacon; cooked
8 c Skim milk	5 oz Lowfat cheddar cheese;
2 tb Olive oil	Salt and pepper
4 Green onions; chopped

Instructions for Light Baked Potato Soup

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." on Jan 5, 1998

Main Ingredient: PotatoCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bacon	Cheddar	Cornstarch	Olive Oil
Onion	Potato	Sour cream

Soups Potato Corn Cheese Sour cream Cream Olive oil Onion Green Onion Milk Lunch

for flavor and categorization

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