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Crunchy Baked Potato Soup


This baked potato soup adds crunch but little fat and few calories

Potato soup recipes abound and they are a great wintertime warmer-upper. They are even more delicious when served in bread bowls. This variation adds a little crunch because the skin is allowed to crisp up in the oven first.

This is also a great dish for warming up and finishing off the next day. Don't plan on freezing it or leaving it in the fridge too long, though.

Crunchy Baked Potato Soup
Makes about 8 cups

2 - 2-1/2 lbs potatoes (about 7 medium potatoes)
4 cups 1% milk
1 can chicken broth (reduced sodium, fat-free)
2/3 cup diced green onions
Shredded cheese of choice (fat-free) for topping
Pepper and other seasonings to taste

Choose any baking potato with a nice brown skin. Clean and prick in several places with a fork. Place potatoes in microwave (3 at a time/4 at a time) and use high setting 4 minutes each side. Preheat oven to 350 degrees. Line a cookie sheet with foil. When potatoes are done in microwave lay on paper towels and coat heavily with cooking spray. Bake in oven for about one hour or until the skin is hard and crispy. Allow to cool enough to handle.

Scoop out the flesh and mash about half of the contents. Cut the crispy skins into small chunks and reserve. Combine the insides with milk, chicken broth, and greens and bring to a boil. Reduce to a simmer and cook for about 30 minutes. If soup becomes too thick, add more broth until desired consistency is reached. Add the skins and cook an additional 5-10 minutes. Serve in bowls and top with cheese.

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