Bake potatoes in oven or microwave until tender. When cool enough to handle, peel potatoes. Mash half of potatoes and dice the other half; set aside. Melt margarine in a large saucepan. Add onion and sauté until tender but not browned. Add flour, salt, pepper and seasoned salt and stir to coat onions. Whisk in chicken broth until flour is dissolved. Bring to a boil, stirring frequently. Reduce heat to a simmer and cook and stir until thickened. Dissolve milk powder in skim milk. Add milk mixture and mashed and diced potatoes to soup. Cook until soup is heated. Stir in 1 cup cheese and cook and stir until melted. Add sour cream and stir until blended. Cook until heated. Top individual servings with a rounded tablespoon of remaining cheese and a sprinkle of bacon and chives.
Yield: 6 servings
Exchanges and Nutritional Analysis:
Exchanges: 1 1/2 dairy, 1
bread/grain, 1/2 fat
Calcium (mg): 496
Calories: 293
% calories from carbohydrate: 51
% calories from protein: 27
% calories from fat: 22
Fiber (g): 3 |
