Recipe - Light Baked Potato Soup

4 lg Baking potatoes
6 tablespoon Cornstarch
8 cup Skim milk
2 tablespoon Olive oil
4 Green onions; chopped
1 cup Light sour cream
1 cup Canadian bacon; cooked
5 ounce Lowfat cheddar cheese;
grated
Salt and pepper

Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour).
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 peels. Whisk well, add light
sour cream. Heat thoroughly. Add cheese a little at a time until all is
melted in. Serve. Top with cooked Canadian bacon. Serves 6.

Nutritional Information Calories 413 Calories From Fat 24% Protein 29g
Carbohydrate 46g Cholesterol 34mg Sodium 887mg
Posted to recipeludigest Volume 01 Number 456 by "Diane Geary."
diane@keyway.net on Jan 5, 1998