Baked Potato Soup

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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.
  5. Add pepper and salt to taste.
  6. Sprinkle remaining cheese on top and serve. 

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