Light Baked Potato Soup

Servings/Yield: 4 servings

Ingredients

  • 2 lg baking potatoes
  • 3 tablespoons cornstarch
  • 4 cup skim (I use 1%) milk
  • 1 tablespoon olive oil
  • 2 green onions, chopped
  • ½ cup light sour cream
  • ½ cup Canadian bacon, cooked
  • 2 ½ ounces low-fat cheddar cheese, grated or shredded
  • Salt and Pepper

Method

Heat oven to 450° and bake potatoes until fork tender (about 1 hour). In a large bowl, mix the cornstarch and milk until smooth. Pour into large pot and add olive oil. Stirring constantly, bring to a boil over medium heat. Whisk in salt and pepper. Keep stirring until the mixture thickens. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato skins and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onions and potato skins. Whisk well, add light sour cream. Heat thoroughly. Add cheese a little at a time until all is melted in. Serve. Top with cooked Canadian bacon. (I prefer to stir the bacon into the soup and top with the cheese).

Notes

Each serving is approximately 6 Weight Watchers points

© Jay Deitch 2013