Baked-Potato Soup

All the flavors of a loaded baked potato come together in this rich, creamy soup.

Yield: 4 servings (serving size: 1 1/4 cups)

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

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.

Nutritional Information

Calories:

340 (22% from fat)

Fat:

8.3g (sat 4.1g,mono 2.7g,poly 1g)

Protein:

12.4g

Carbohydrate:

54.9g

Fiber:

4.5g

Cholesterol:

21mg

Iron:

3.1mg

Sodium:

790mg

Calcium:

224mg