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Baked-Potato Soup

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 4 servings (serving size: 1 1/4 cups)
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

Nutrition Information

  • calories 340
  • caloriesfromfat 22 %
  • fat 8.3 g
  • satfat 4.1 g
  • monofat 2.7 g
  • polyfat 1 g
  • protein 12.4 g
  • carbohydrate 54.9 g
  • fiber 4.5 g
  • cholesterol 21 mg
  • iron 3.1 mg
  • sodium 790 mg
  • calcium 224 mg

How to Make It

  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.