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Baked Potato Soup
|Vitamin A:||624iu (12%)|
|Vitamin C:||13mg (21%)|
4 medium (4 oz) baking potatoes
5 cups skim milk
1/2 cup all-purpose flour
1 bunch green onions, sliced
1/4 cup shredded sharp cheddar cheese
4 Tbsp grated parmesan cheese
1/2 tsp black pepper
1/2 cup fat-free sour cream
- Scrub dirt off potatoes under cold running water. Pierce them with fork; microwave on high power until tender, about 15 minutes; turn halfway through cooking.
- Mash potatoes well with skins in large pot using potato masher or hand-held mixer.
- Stir in remaining ingredients until blended. Bring to a simmer over medium heat. Reduce heat to low and simmer, stirring often, until slightly thickened.
- Serve soup hot. Garnish with black pepper.
Recipe reviewed and nutritional analysis completed by Terry Grieco Kenny for DietsInReview.comTotal Preparation & Cooking Time: 40 min. (15 Prep, 25 Cook)