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Baked Potato Soup

Source of Recipe

Unknown

Baked Potato Soup
The flavor comes from the baked potato skin.
WW Points
Serves: 6

1 Large russet potato, baked & cooled
1 c. nonfat chicken broth
2 c. evaporated skimmed milk
1/2 c. onion, minced
1 T. Butter Buds®
1/4 c. green onion tops, chopped
1/4 c. nonfat sour cream

Remove potato skins along 1/4-in. 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.

One 1/2-cup serving equals: 105 calories; trace fat; 10g protein; 18g carbohydrate; 1g dietary fiber; 4mg cholesterol; 225mg sodium. ++++ WWP: 2.5