Baked Potato Soup

By jacewildman

Ingredients

• 2 baking potatoes
• 1/3 cups flour
• 3 cups almond milk
• 1/2 cups reduced fat sharp cheddar cheese, shredded, divided
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cups yogurt
• 1/3 cups chopped green onion, divided

Preparation

Step 1

1. Preheat oven to 400°
2. Pierce potatoes with fork; bake 1 hr. until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
3. Place flour in glass casserole dish; gradually add almond milk, stirring with a whisk until blended. Microwave in 1 minute intervals stirring after each until thick and bubbly (about 3-5 minutes). Add mashed potatoes, ⅓ cup of cheese, salt, and pepper, stirring until cheese melts.
4. Stir in yogurt and 3 T onions. Microwave for 1 to 2 minutes or until thoroughly heated (do not boil).
5. Sprinkle each serving with some shredded cheese, and onions. Yield 4 servings.