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Baked Potato Soup

Dinner, Lunch, Soups, Vegetarian, High Potassium, Low Protein, Low Sodium

Ingredients

Based on 6 (1 1/2 cup each) servings per recipe.

  • 2 large potatoes
  • 1/3 cup flour
  • 4 cups skim milk
  • 1/2 teaspoon pepper
  • 4 ounces, shredded reduce fat monterey jack cheese
  • 1/2 cup fat free sour cream

Preparation

  1. Bake potatoes at 400 degrees until fork tender.
  2. Let cool.
  3. Cut lengthwise and scoop out pulp.
  4. Place flour in large sauce pan. Gradually add milk, stirring until blended.
  5. Add potato pulp and pepper.
  6. Cook over medium heat until thick and bubbly, stirring frequently.
  7. Add cheese, stir until cheese melts.
  8. Remove from heat and stir in sour cream.

About This Recipe

This soup is baked potato goodness in a bowl.

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