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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I prefer to make potato soup the long and fattening way, but this is a pretty good quick rendition that is also healthy. Ingredients:
4 cups skim milk |
3 cups water |
1 (7 ounce) package instant mashed potatoes |
4 scallions, chopped |
4 slices bacon, crumbled |
1 cup 2% cheddar cheese, shredded |
1/4 cup fat free sour cream |
2 tablespoons chives, chopped |
1 teaspoon garlic salt |
1/2 teaspoon black pepper |
Directions:
1. Combine milk and water in a large saucepan over high heat and bring to a boil. Remove from heat and add instant potatoes. Stir vigorously with a whisk until well blended.
2. Add 1/2 cup cheese until melted. Season well with garlic salt and pepper.
3. Ladle the soup into a bowls and top with the remaining cheese, chives, sour cream, scallions, and bacon.
4. Enjoy!
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