Creamy baked potato soup

Name: Creamy baked potato soup Recipe
Yield: 10
Ingredients: 8 med. size potatoes; 6 oz plain nonfat yogurt; 10 - 12 cups 99% fat free chicken broth; 5 garlic cloves; ground savory; salt & pepper; Bake potatoes for about 2 hours let them cool; Peel the potatoes and chop them into a large pot.; Add broth yogurt and garlic.; Remove mixture to blender about 3 cups at a time and blend until smooth. You can do all of the mixture or only part depending on how creamy or chunky you want your soup.; Return soup to pot and heat through. Add savory salt and pepper to taste.

Number of Servings: 10

Ingredients

8 med. size potatoes6 oz plain, nonfat yogurt10 - 12 cups 99% fat free chicken broth5 garlic clovesground savorysalt & pepperBake potatoes for about 2 hours, let them coolPeel the potatoes and chop them into a large pot.Add broth, yogurt, and garlic.Remove mixture to blender about 3 cups at a time and blend until smooth. You can do all of the mixture or only part depending on how creamy or chunky you want your soup.Return soup to pot and heat through. Add savory, salt and pepper to taste.

Directions

Depending on consistency you can use more or less broth.
This makes approximately 10 12oz servings of soup. Top with traditional baked potato toppings if you like. (not included in nutrition info)

Number of Servings: 10

Recipe submitted by SparkPeople user KRITTILE.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 131.8
Total Fat: 0.4 g
Cholesterol: 0.5 mg
Sodium: 558.4 mg
Total Carbs: 28.8 g
Dietary Fiber: 1.9 g
Protein: 4.2 g

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