At the end of a cold winter day, enjoy this hearty baked potato soup. Try adding diced, cooked chicken, turkey or ham to mix up the flavors.
2 Tbsp. light butter spread
1 small onion, chopped
2 medium potatoes, baked, peeled and mashed
3 cups prepared instant nonfat dry milk
1 can (about 14.5 ounces) low-sodium chicken broth
1 cup reduced-fat cheddar cheese, shredded
Pinch of pepper and salt, to taste
Melt butter spread in a large saucepot over medium heat and add chopped onion, stirring occasionally until onions are clear. Stir in potatoes, milk and broth; continue to stir until smooth. Bring to a boil over medium heat, stirring occasionally. Remove from heat and stir in ½ cup cheese. Add pepper and salt to taste. Sprinkle remaining cheese on top and serve.
Yield: 5 servings. Each serving provides 267 calories, 11 g of fat, 28 mg of cholesterol, 486 mg of sodium and 1 g of fiber.
Source: USDA