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Categories:
potatoes margarine yellow onion vegetable stock green onion milk sour cream Colby cheese green onions
Viewed: 0 - Published at: 8 years agoIngredients
- 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)
Method
- Pare the potatoes, reserving the skins, and dice.
- Melt the margarine in a skillet and saute the onions until tender.
- In the container of a blender, combine 1 cup of the stock and the potato skins.
- Process on high until smooth.
- In a soup kettle or Dutch oven, combine the milk, potatoes, the sauteed onions, the mixture from the blender, and half-and-half.
- Bring to a boil, and immediately remove from heat.
- Place a dollop of sour cream in each bowl, sprinkle with a little cheese, and spoon the soup over the top.
- Garnish with green onion, and serve immediately.
