Monday, November 9, 2009

baked potato soup


3 leftover baked potatoes

2 teaspoon(s) margarine

1 medium yellow onion, chopped

3 cup(s) vegetable stock

1 tablespoon(s) chopped green onion

3 cup(s) skim milk

1 cup(s) half-and-half

Whipped sour cream or unflavored yogurt

Shredded colby cheese

3 green onions (whites and greens), finely chopped


Pare the potatoes, reserving the skins, and dice.

Melt the margarine in a skillet and sauté the onions until tender.

In the container of a blender, combine 1 cup of the stock and the potato skins. Process on high until smooth.

In a soup kettle or Dutch oven, combine the milk, potatoes, the sautéed onions, the mixture from the blender, and half-and-half. Bring to a boil, and immediately remove from heat.

Place a dollop of sour cream in each bowl, sprinkle with a little cheese, and spoon the soup over the top. Garnish with green onion, and serve immediately.


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