3 baked potatoes
2 teaspoon land-o lakes lite butter with canola oil
1 medium yellow onion, chopped
3 cup vegetable broth or chicken
3 cup(s) skim milk
1 cup fat free half-and-half
fat free sour cream ( or lite sour cream or yogurt)
Shredded colby cheese lite
3 green onions (whites and greens), finely chopped

Peel the potatoes, reserving the skins, and dice. Melt the lite butter in a skillet and sauté the onions until tender. In the container of a blender, combine 1 cup of the stock and the potato skins. Process on high until smooth. In a soup kettle or Dutch oven, combine the milk, potatoes, the sautéed onions, the mixture from the blender, and half-and-half. Bring to a boil, and immediately remove from heat. Place a dollop of sour cream in each bowl, sprinkle with a little cheese, and spoon the soup over the top. Garnish with green onion, and serve immediately.
makes 8 1/2 cup servings or 4 1C servings.

Number of Servings: 8

Recipe submitted by SparkPeople user BRE_WA1.

 

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