Clay's Kitchen : Soup Recipes

Soup Recipes

Light Baked Potato Soup

4 large baking potatoes
6 tablespoons cornstarch
8 cups skim milk
2 tablespoons olive oil
4 green onions, chopped
1 cup light sour cream
1 cup canadian bacon, cooked
5 ounces lowfat cheddar cheese, grated
salt and pepper

Heat oven to 450°F degrees and bake the potatoes until fork tender, 1 hour. In a large bowl mix the cornstarch and skim 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 peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion sand potato peels. 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.

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