POTATO****Baked Potato Soup - 8 Points

By Unblond1

Ingredients

• 4 servings
• 1 tbsp. evoo
• 1 leek, sliced
• 1/2 medium onion, diced
• 1 - 2 shallots, diced
• 1 - 2 cloves garlic, minced
• 26 oz. peeled, diced potatoes
• 4 cups chicken broth
• smoked sea salt and white pepper to taste
• 1/4 cup 5 % sour cream
• 60 grams 95% fat free cream cheese

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

*Sauté* leek, onion and shallot over medium heat until softened, *add* potatoes, salt and pepper and broth. *Bring* to a boil, *cover* and reduce heat to medium high and cook until potatoes are tender, about 25 minutes. Let cool slightly.

Using hand blender, *purée* soup until creamy and smooth. *Stir* in sour cream and cream cheese and heat over low heat, without boiling, until hot. Serve in warmed soup bowls topped with bacon bits, chopped chives or green onions and a bit of cheddar or smoked cheddar cheese.