Baked Potato Soup (Low Fat)


2 large baking potatoes
1/3 cup flour
1/2 teaspoon pepper
1/4 teaspoon salt
4 ounces lt processed cheese (Velveeta Light)
1/2 cup fat free sour cream
14 ounces can fat free chicken broth


Bake potatoes for 1 hour or until done. Let cool slightly. Cut in half,
scoop out pulp. Toss shell. Add flour to large saucepan, gradually adding chicken broth (use only about half, reserving the rest) whisking till blended. Add potato, pepper and salt. Cook over medium heat till thick and bubbly. Add cheese, stirring till cheese melts. You may want to add the remaining chicken roth until thickness is to your liking. Remove from heat, add sour cream.

Helpful Hints:

Serving size= approx 1 1/2 cups

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