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Baked Potato Soup 2

6 servings(1 1/2 Cup each)

If you prefer your potato loaded, top this soup with sliced green onions or chives, cooked crumbled turkey bacon, and some Reduced Fat Cheese add extra points for these items.

2 Large baking potatoes(about 1 1/2 pounds)
1/3 Cup all-purpose flour
4 Cups skim milk
1/2 teaspoons pepper
1/4 teaspoons salt
4 ounces light processed cheese, cubed(such as Velveeta Light)
1/2 Cup Fat-Free Sour Cream

1. Preheat oven to 400F.
2. Bake potatoes at 400F for l hour or until done; let cool slightly. Cut each potato in half lengthwise, scoop out pulp. Discard shells.
3. Place flour in a large saucepan. "Gradually add milk, stirring with a whisk until blended. Add potato pulp, pepper and salt; cook over medium heat until thick and bubbly, stirring frequently. Add cheese, stirring until cheese melts. Remove from heat; stir in sour cream.

Make ahead tips: Bake potatoes a day or two in advance and remove pulp. Store pulp in a airtight container in refrigerator. With the baked potato pulp ready to go this soup takes only minutes to prepare. Also you can purchase Plain Baked Potatoes from Wendy's or Burger King it take about 3 for 1 1/2lbs. Also measure them on a scale.

Per Serving (excluding unknown items): 199 Calories; 4g Fat (17.9% calories from fat); 14g Protein; 26g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 698mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
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