baked potato soup (low fat version)

homemade soup is so much better than anything found in a can.  there is not a comparison and soup recipes are so easy.  this baked potato soup has 10 grams of fat per serving compared to 38 grams of fat with a traditional soup recipe. it was made from start to finish in less than one hour on the stove.  i did bake four potatoes in the morning and cooled them in the refrigerator to save prep time at the dinner hour. this recipe is also a great way to use left over potatoes from a holiday meal. the recipe is from cooking light magazine, october 2002.

the ingredients are simple: flour, milk, reduced fat cheddar cheese, salt, pepper, reduced fat sour cream, chopped green onions, and toppings of choice.  the soup has all the flavor of a rich potato soup but is more healthy and low in fat. i used skim milk, although the recipe calls for 2% milk, and i believe that the richness from the milk will increase the flavor of the soup.  using 2/3 cup of flour to 6 cups of milk was the right balance and the soup was thick and creamy.  any seasonings could be added to this soup without compromising the calorie count.

toppings can include:  shredded cheddar cheese, sliced black olives, chives, or shredded cooked bacon. i serve the soup in small le creuset crocks. this is a great dinner served with a side salad, and some crusty baked ciabatta bread.