Baked Potato Soup

Ingredients:

4 large baking potatoes (about 2-3/4 pounds)
1/2 cup light butter or margarine
1/2 cup all-purpose flour
3/4 tsp Morton Lite Salt
1/4 tsp white pepper
6 cups 1% milk
1 cup (8 oz) light sour cream
1/4 cup thinly sliced green onions
6 slices extra lean turkey bacon, cooked and crumbled, such as Jennie-O®
1 cup (4 oz) shredded reduced-fat cheddar cheese
1 tbsp very low-sodium chicken bouillon granules

Preparation:

Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk (I add chicken base here). Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream.
Add potatoes and green onions. Garnish with bacon and cheese.


Makes: 12 servings
Serving size: about 1 cup
LA Exchange: 1 Starch, 1 Fat, 1 Dairy, 1 Condiment