Ingredients Jump to Instructions ↓

  1. 3 leftover baked potatoes

  2. 2 teaspoon(s) margarine

  3. 1 medium yellow onion , chopped

  4. 3 cup(s) vegetable stock

  5. 1 tablespoon(s) chopped green onion

  6. 3 cup(s) skim milk

  7. 1 cup(s) almond milk Whipped sour cream or unflavored yogurt Shredded colby cheese

  8. 3 green onions (whites and greens) , finely chopped

Instructions Jump to Ingredients ↑

  1. Pare the potatoes, reserving the skins, and dice. Melt the margarine in a skillet and sauté the onions until tender. In the container of a blender, combine 1 cup of the stock, almond milk, and the pared/diced potatoes. Process on high until smooth. In a soup kettle or Dutch oven, combine the sautéed onions, the mixture from the blender. Bring to a boil, and immediately remove from heat. Place 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. Spread potato skins onto a cookie sheet, spritz with olive oil, and add fresh garlic cloves. Broil to crispy type croutons. (5-7 minutes)


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