Baked Potato Soup
24 oz small red-skin potatoes
14 oz low-sodium veg. broth
1/4 tsp salt, or to taste (I left out)
1/4 tsp onion powder
1/4 tsp garlic powder
4 oz. light cream cheese (or nondairy cc) with chives, cut into 4 pieces
1 1/2 cup skim (or rice) milk
1/4 tsp black pepper, or to taste
light sour cream, fat-free sour cream to garnish (optional)
Preheat oven to 425F. Place potatoes on ungreased cookie sheet and prick with fork. Bake 45-60 minutes, or until fork-tender through center.
Transfer potatoes to medium pot and mash coarsely. Add broth, salt onion powder and garlic powder; mash until lumpy and skins are bite-size.
Bring to simmer over med-high heat, stirring occasionally.
Reduce heat to low and add cream cheese; cook, stirring until smooth and incorporated. Add milk and pepper; bring to simmer over med-high heat, stirring occasionally, taking care not to boil. Reduce heat to low and cook, uncovered, stirring occasionally, until slightly thickened, 5-10 minutes. Serve hot with garnishes.
Calories 255; Total Fat 5 g, Fiber 4 g, Sodium 577 mg