Ingredients
3 leftover baked potatoes
2 tsp. margarine
1 medium yellow onion
3 c. vegetable stock
1 tbsp. chopped green onion
3 c. skim milk
1 c. half-and-half
Whipped sour cream or unflavored yogurt
shredded Colby cheese
3 green onions (whites and greens)
Preparation
Step 1Pare the potatoes, reserving the skins, and dice.Step 2Melt the margarine in a skillet and sauté the onions until tender.Step 3In the container of a blender, combine 1 cup of the stock and the potato skins. Process on high until smooth.Step 4In a soup kettle or Dutch oven, combine the milk, potatoes, the sautéed onions, the mixture from the blender, and half-and-half. Bring to a boil, and immediately remove from heat.Step 5Place a dollop of sour cream in each bowl, sprinkle with a little cheese, and spoon the soup over the top. Garnish with green onion, and serve immediately.
