Jo-Jo's Loaded (But Light) Baked Potato Soup

SOUP:
11 Red Potatoes (small), quartered & boiled 'til soft
1 T. Salted Butter
1/3 c. Celery, chopped
1 Small Onion, chopped
1/2 tsp Minced Garlic (about 1 clove)
2 T. All Purpose Flour
2 c. Chicken Broth
1 c. Skim Milk
1/2 tsp Sea Salt
1/8 tsp Cracked Black Pepper

TOPPINGS:
1/4 c. Spring Onion, chopped
4 1/3 tsp Soy Bacon Bits
1 c. Cheddar Cheese, shredded

Saute onion and celery in butter over medium heat until soft. Add the minced garlic and stir constantly for 15-20 seconds to prevent garlic from burning. Add the flour and combine well. Once flour is well incorporated, add 1 cup of the chicken broth (stirring constantly) and bring to a boil. Remove broth mixture from heat; set aside

Drain the potatoes, then return the pot of potatoes to the stove. Use a spatula to scrape all the bubbly chicken broth mixture over the potatoes. Add the milk and remaining chicken broth; bring to a boil. Season to taste with the salt and pepper. Use a flour sifter or potato masher to lightly smash the potatoes.

To serve, ladle into small bowls and sprinkle with spring onions, soy bacon bits, and shredded cheese.

Serving Size: makes 9 (6 oz) servings

Number of Servings: 9

Recipe submitted by SparkPeople user KATIENY1974.