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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe uses leftover loaded baked potatoes to create a rich, creamy soup. Ingredients:
2 teaspoons butter or stick margarine |
1 cup chopped onion |
1/2 cup diced celery |
2 garlic cloves, minced |
1 bay leaf |
1 1/2 cups 1% low-fat milk |
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 loaded baked potatoes (4 stuffed halves), chopped |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1/4 cup thinly sliced green onions |
Directions:
1. Melt butter in a Dutch oven over medium heat. Add onion and celery; saute 3 minutes. Add garlic and bay leaf; sauté 2 minutes. Add milk, thyme, salt, pepper, chopped loaded potatoes, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into 4 bowls; top each serving with 1 tablespoon green onions.
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