Baked Potato Soup
Eleanor Brown - Recipes for Busy People
The flavor comes from the baked potato skin.
The Oaks at Ojai

Ingredients:
1 Large russet potatoes, baked & cooled
1 Cup nonfat chicken broth
2 Cups evaporated skimmed milk
½ Cup onion, minced
1 Tablespoon Butter Buds®
¼ Cup green onion tops, chopped
¼ Cup nonfat sour cream

Preparation:
Remove potato skins along ¼" of potato reserving potato center for salad or oven fries. Blend potato skins with the chicken broth in the blender. Combine onion, butter buds and a little chicken broth and sauté until onions are tender. Add onion mixture with the milk and blend until smooth. Pour the soup into a pot and heat over water until very hot. Place in heated soup cups and top with sour cream and chopped green onions.
NOTE: If the soup is too thick, thin with a little skim milk.

Serving Size: 1/2 Cup
Yield: 6 Servings
Per serving: 105 calories; trace fat, 10g protein; 18g carbohydrate; 1g dietary fiber; 4mg cholesterol; 225mg sodium.