Baked-Potato 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

Preparation

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.