Baked Potato SoupSubmitted by: REDCHOWKRAY
7 large potatoes, baked
3 Tbsp unsalted butter
1 med. Onion, diced
3 cloves garlic, minced
1/2 c. diced celery
3 Tbsp. all-purpose flour
2 cups low-sodium chicken broth
4 c. skim milk
1/ tsp white pepper
2 bacon strips, cooked well and crumbled
3 Tbsp chopped green onion
1 c. shredded Cheddar
2. In a large saucepan, melt butter over medium heat. Add onion and saute until translucent, abot 2 minutes. Stir in garlic and celery; cover and cook on low 3 minutes longer.
3. add flour and cook, stirring with a wooden spoon, for 2 minutes. Slowly whisk in chicken broth. Add potatoes.
4. Slowly stir in milk; don't allow mixture to boil. Season with white pepper and continue cooking over low heat, stirring occasionally, about 20 minutes. Ladle soup into bowls and top with bacon, green pepper and cheddar.
Serve with coleslaw and 15 red grapes for a 400 cal lunch.
Serving Size: Makes 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user REDCHOWKRAY.