Wednesday, February 9, 2011

Baked Potato Soup

Baked Potato Soup

(Previous recipe revised) 


1 serving(s) Hormel Low Sodium Bacon, 2 slices   
2 microwavable medium potato
4 medium scallion(s)   

1 serving(s) 14oz Light and Fat Free Chicken Broth 50% less sodium   

1/2 tsp table salt   

1/8 tsp crushed red pepper flakes   

1/2 serving(s) 1 cup of rice Milk   
1 oz cheddar, shredded fat free   


(Because this cooked down so quickly, my husband had idea on how to make this really creamy, restaurant style)
Throw the potatoes in the microwave and cook according to directions.
Cook up the bacon, 2 slices, to crispy. Set on top of a paper towel or washcloth and set aside.
Once the potatoes are baked, remove the plastic (carefully, they are hot!) chop them up a little and throw them in the blender.  Add broth, salt, pepper, milk and scallions to the blender.  Pulse blend until nice and creamy!
Crush 2 pieces of bacon and stir it in, with the last 2 scallions and the cheese.  Let it heat up on low-medium for about 3-5 minutes and serve!

Serving size is about 1 cup.
PointsPlus™ Value:    4
Servings:  3


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kathyj333 said...
I love baked potato soup. I will try this recipe.

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