Baked Potato Soup

• 3 leftover baked potatoes
• 2 tsp. margarine
• 1 medium yellow onion
• 3 c. vegetable stock
• 1 tbsp. chopped green onion
• 3 c. skim milk
• 1 c. half-and-half
• Whipped sour cream or unflavored yogurt
• shredded Colby cheese
• 3 green onions (whites and greens)

1. Pare the potatoes, reserving the skins, and dice.
2. Melt the margarine in a skillet and saute the onions until tender.
3. In the container of a blender, combine 1 cup of the stock and the potato skins.
4. Process on high until smooth.
5. In a soup kettle or Dutch oven, combine the milk, potatoes, the sauteed onions, the mixture from the blender, and half-and-half.
6. Bring to a boil, and immediately remove from heat.
7. Place a dollop of sour cream in each bowl, sprinkle with a little cheese, and spoon the soup over the top.
8. Garnish with green onion, and serve immediately.

potatoes, margarine, yellow onion, vegetable stock, green onion, milk, sour cream, colby cheese, green onions

Taken from www.delish.com/recipefinder/baked-potato-soup-winter-recipes (may not work)