Baked Potato Soup

Submitted by United Church of God on Tue, 2011-04-26 19:25
Printer-friendly version
No votes yet

Description

A fully loaded baked potato, in the form of hot soup...irresistible!

Summary

Yield
Servings
Source

Ingrid York, Beloit WI

Prep time1 hour

Ingredients

1Tablespoonbutter
1Cupsweet onion
2Canfat-free chicken broth (14.5 oz. )
6 baking potatoes (baked, 10 oz. sized each)
1Cupnonfat milk
 Cupnonfat sour cream
1⁄4Teaspoonsalt
1⁄8Teaspoonblack pepper
  shredded cheese (to taste)

Instructions

Melt butter over medium hear in a 4 1/2 quart Ditch oven or soup pot. Add chopped onion. Raise the heat to medium high and cook for 2 minutes until the onion begins to soften. Meanwhile, cut the baked potatoes in half. Add the broth tothe soup pot, raise the heat to medium. Meanwhile, scoop the insides of the baked potatoes within 1/4 inch of the sides into a 2 quart or larger bowl. Reserve the skins for another use. Cut the potato into bite-sized pieces, add to the pot. Add the milk and sour cream. Stir well. Do not let soup boil once milk is added. Reduce heat if necessary. Add salt and pepper and cook 3-5 minutes more until heated through. Serve at once.

Notes

Nobody has commented yet. Be the first to kick off the discussion!

Login/Register to post comments

More Information


Recipe by...

United Church of God
United Church of God's picture

© 1995-2012 United Church of God, an International Association | Privacy Policy | Terms of Use

Reproduction in whole or in part without permission is prohibited. All correspondence and questions should be sent to info@ucg.org. Send inquiries regarding the operation of this Web site to webmaster@ucg.org.



X
You may login with either your assigned username or your e-mail address.
The password field is case sensitive.
Loading