Baked Potato Soup

• 2 tablespoons Shedd's Spread Country Crock(R) Omega Plus
• 1 small onion, chopped
• 2 medium baking potatoes (about 12 oz. ea.), baked*, peeled and coarsely chopped
• 3 cups milk
• 1 can (14.5 oz.) chicken broth
• 1 cup shredded cheddar cheese (about 4 oz.)

1. Melt Shedd's Spread Country Crock(R) Omega Plus in 4-quart saucepot over medium heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in potato, milk and broth. Blend with a hand mixer until smooth. Bring to a boil over medium heat, stirring occasionally. Remove from heat and stir in 1/2 cup cheese. Cover and let stand 2 minutes; stir until smooth. Season to taste with salt and black pepper.
2. Sprinkle with remaining 1/2 cup cheese and serve, if desired, with crumbled bacon, chopped green onions and sour cream.
3. *Try using microwaved or boiled mashed potatoes.

country, onion, baking potatoes, milk, chicken broth, cheddar cheese

Taken from www.myrecipes.com/recipe/baked-potato-soup-2 (may not work)