Loaded Baked Potato Soup
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Loaded Baked Potato Soup
Loaded Baked Potato Soup
1-1/2 lb. russet potatoes peeled and cubed
1-3/4 cups Kitchen Basics Chicken Stock
3/4 cup fat-free half-and-half
1/2 cup sour cream
1/2 cup shredded sharp Cheddar cheese
1/3 cup sliced green onions (green tops only)
1/4 cup cooked and crumbled bacon
1/4 tsp. garlic salt
Salt and pepper
shredded sharp Cheddar cheese (optional garnish)
cooked and crumbled bacon (optional garnish)
sliced green onions (optional garnish)
Prep time: 20 minutes
Cook time: 20 minutes

Combine potatoes and stock in a medium sauce-pan. Bring to a boil; reduce heat and simmer, covered, for about 10 minutes or until potatoes are tender. Let cool slightly, then transfer potatoes and stock to a blender or food processor. Blend until fairly smooth with some small chunks of potatoes remaining. Return mixture to saucepan and heat until boiling. Remove from heat and stir in half-and-half, sour cream, cheese, green onions, bacon, garlic salt, salt and pepper. Cook over low heat for 5 minutes more. Spoon into bowls and top with garnishes as desired.

Makes 4 servings.

Serve with Old World Style Asiago Cheese Cracked Pepper Bread.
Nutritional Information:
220 calories, 11 g protein, 12 g total fat (7 g sat.), 14 g carbohydrate, 4 g fiber, 5 g sugar, 40 mg cholesterol, 730 mg sodium, 5 points