Monday, November 9, 2009
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.