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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a great way to use up leftover baked potatoes. Ingredients:
1 1/2 lbs baking potatoes |
1 tablespoon extra virgin olive oil |
3/4 cup white onion, chopped |
2 garlic cloves, minced |
1 1/2 cups reduced-sodium chicken broth |
1 1/2 cups reduced-fat milk |
1/2 teaspoon coarse salt |
1 pinch fresh ground black pepper |
1/2 cup reduced-fat sour cream |
2 slices turkey bacon, cooked and chopped |
2 ounces cheddar cheese, shredded |
1/2 cup green onion, sliced |
Directions:
1. Pierce potatoes with a fork and bake in a 400° oven for 1 our or until tender when pierced. Peel when cool enough to handle; dice into small cubes and set aside.
2. Heat oil in medium-sized pot over medium-low heat. Stir in onions; cover and cook 10 minutes until soft, but not brown. Add garlic and cook 2 minutes longer. Add 2/3 of the potatoes and mash. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
3. Add remaining potatoes to soup and stir gently to reheat. Ladle into serving bowls, top with sour cream and sprinkle with toppings.
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