Post by Baking_Bud on Jan 13, 2003 19:16:41 GMT -6
Baked Potato Soup (LF)
2 lge baking potatoes
1/3 c. flour
1/2 tsp. pepper
1/4 tsp. salt
4 oz. lt processed cheese (Velveeta Light)
1/2 cup fat free sour cream
14 oz can fat free chicken broth
Bake potatoes for 1 hr until done. Let cool slightly. Cut in half, scoop out pulp. Toss shell. Add flour to large saucepan, gradually adding chicken broth (use only about half, reserving the rest) whisking til blended. Add potato, pepper and salt. Cook over med. heat til thick and bubbly. Add cheese, stirring til cheese melts. You may want to add the remaining chicken broth until thickness is to your liking. Remove from heat, add sour cream.