Light Baked Potato Soup

• 4 baking potatoes
• 6 tablespoons cornstarch
• 8 cups skim milk
• 2 tablespoons olive oil
• 4 green onions chopped
• 1 cup light sour cream
• 1 cup canadian bacon cooked
• 5 ounces lowfat cheddar cheese grated
• salt
• pepper

1. Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour).
2. In a large bowl mix the cornstarch and skim milk until smooth. Pour into large pot and add olive oil. Stirring constantly, bring to a boil over medium heat. Whisk in salt and pepper. Keep stirring until the mixture thickens. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion sand potato

baking potatoes, cornstarch, milk, olive oil, green onions, light sour cream, bacon, cheddar cheese, salt, pepper

Taken from www.yummly.com/recipe/Light-Baked-Potato-Soup-1664532 (may not work)