Loaded Potato Soup

Serving Size: 
1 cup
Serves: 
6
Cost Per Serving: 
$.67
Ingredients: 
  • 4 Best Baked Potatoes or 1 1/2 pounds potatoes, cooked
  • 1 tablespoon tub margarine
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 1/2 cup chopped green pepper (optional)
  • 2 cups Homemade Chicken Broth, or one 14.5-ounce can low sodium chicken broth
  • 1 cup nonfat milk
  • 1 cup frozen peas, thawed
  • 1/2 teaspoon pepper
  • 4 slices (3 ounces) American cheese
  • Optional garnishes: Sliced green onion, bacon bits, and/or shredded cheese
Instructions: 
  1. Remove skins and mash potatoes into small pieces to make about 3 cups; set aside.
  2. Melt margarine in a large saucepan over medium heat. Stir in onion and green pepper, if desired. Cook until the vegetables begin to soften, about 5 minutes.
  3. Stir in the broth and heat to a boil. Stir in milk, potatoes, peas, and pepper; heat through, stirring occasionally.
  4. Add the cheese slices, cooking and stirring about 2 minutes until cheese melts. Add more milk if soup is thicker than you prefer.
  5. Add garnishes, if desired, and serve immediately.
Tips: 
  • Try this recipe with our best baked potatoes as the base.
  • Using already-cooked potatoes means you can have this soup on the table and ready to eat in less than 15 minutes.
  • Other frozen vegetables can be used instead of peas; try corn, broccoli or mixed vegetables.

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