Baked Potato Soup

For this soup, we used the low fat roux and instant mashed potato flakes to thicken it. You can also use products like fat-free half and half, skimmed evaporated milk or 1% buttermilk in place of skim milk or broth. We are sure this delicious soup will become your family’s signature dish too!

1 tablespoon margarine 2 cups diced onion 1/4 cup flour 3 cups fat-free chicken broth 1 can (10-3/4 ounces) low fat cream of chicken soup 1 cup instant mashed potato flakes 1-1/4 cups 1% milk 1/4 teaspoon seasoned salt 1/2 teaspoon basil dash Tabasco sauce 1/2 cup cooked, diced potatoes 2 tablespoons bacon bits 3 ounces shredded low fat (4-5 grams per ounce) cheddar cheese 2 tablespoons chopped green onion

In large saucepan, over low heat, melt margarine. Sauté onion, stirring constantly, until tender. Add flour, stirring well. Gradually whisk in broth and soup; bring to a boil. Add instant potato flakes; cook, stirring, for 15 to 20 minutes. Add milk and cook for 10 minutes more. DO NOT BOIL! Add diced potatoes, seasoned salt, basil and Tabasco. Ladle into bowls and sprinkle with bacon bits, cheese, and green onion.

ENJOY!