This creamy, dreamy soup is great on a chilly fall day. And you would NEVER know that is is low-fat!
INGREDIENTS:
3 Medium Baking Potatoes (baked in the oven or microwave until done; discard peel and mash into chuncks)
32 ounces of Chicken Broth
12 ounces of Fat Free Evaporated Milk
1/4 Cup Flour
1/4 Fat Free Shredded Cheddar Cheese
1 Medium Onion Chopped
1/4 Cup Low-Fat or Fat Free Sour Cream (Daisy is the best)
1/4 Cup Real Bacon Bits (I use Hormel Peppered Bacon Crumbles)
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Minced Garlic
1/2 tsp. salt (or to taste)
1/2 tsp. black pepper
FOR TOPPING:
Fat Free Shredded Cheese
Low-Fat or Fat Free Sour Cream
Diced Scallions
Real Bacon Bits
INSTRUCTIONS:
Bake potatoes and prepare as instructed above. Spray a large stock pot with non-stick cooking spray and saute chopped onions and minced garlic until soft. Add chicken broth and evaporated milk. Slowly add flour and stir until disolved. Add mashed potato and stir until blended. Add all other ingredients execpt for topping ingredients and simmer for 2 minutes.
Use toppings as desired and ENJOY!
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