Baked Potato Soup
  • Servings: 4
  • 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)
  1. Preheat oven to 425F. Place potatoes on ungreased cookie sheet and prick with fork. Bake 45-60 minutes, or until fork-tender through center.
  2. Transfer potatoes to medium pot and mash coarsely. Add broth, salt onion powder and garlic powder; mash until lumpy and skins are bite-size.
  3. Bring to simmer over med-high heat, stirring occasionally.
  4. 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.
  5. Calories 255; Total Fat 5 g, Fiber 4 g, Sodium 577 mg