Baked Potato Soup

Baked Potato Soup

Originally Published on: January 22, 2015

Ingredients:

• 2 tablespoons light buttery spread
• 1 small onion (chopped)
• 2 medium potatoes (baked, peeled and mashed)
• 3 cups prepared instant nonfat dry milk
• 1 can low-sodium chicken broth (about 14.5 ounces)
• 1 cup reduced-fat cheddar cheese (shredded)
• pepper, and salt to taste

Directions:

1. Melt light buttery spread in a large saucepot over medium heat and add chopped onion, stirring every once in awhile until onions are clear. 
2. Stir in potatoes, milk and broth; continue to stir until smooth. 
3. Bring to a boil over medium heat, stirring every once in awhile.

 

4. Remove from heat and stir in ½ cup cheese. Add pepper and salt to taste. Sprinkle remaining cheese on top and serve.