Easy Light Baked Potato Soup

 

Middle of a winter snow storm, baked potato soup was the request for dinner but I didn't have any of my go to ingredients like bacon.  So I tried making the soup anyway, minus the bacon, and minus the onion, and realized my baked potato soup didn't have any flavor.  (Insert lightbulb going off).. so I added a jar of Bertolli Light Alfredo Sauce, and my soup came together effortlessly.


Wow!  everyone liked my soup, and it's lower in fat than my loaded bake potato soup. This recipe is so quick and easy we may never eat the full fat version again.

This recipe makes a very thick soup, about 5 servings. Add a bit more milk if you want it thinner. 

Souper  Easy Baked Potato Soup
8 medium potatoes
3 cups skim milk
1 Tablespoon butter
1/4 cup flour plus 2 Tablespoons
1 jar Bertolli Light Alfredo Sauce
Cheddar cheese for garnish
season to taste with:
1/2 teaspoon garlic
1/2 teaspoon black pepper
Optional: onion, bacon
Note: you can substitute instant potatoes for some of the flour to help thicken the soup.

Rinse the potatoes and poke with a fork or knife then cook in microwave until done.  I like to cook the potatoes in 2 batches, so about 8 minutes on high power to cook 4 potatoes.  Allow potatoes to cool, remove skins and rough chop into 3/4 inch pieces.

To a large saucepan add butter, flour and milk and stir with a spoon.  Add potatoes, alfredo sauce, and season to taste with garlic and black pepper.

On Medium high heat, stir until hot and thickened.  You must stir this soup constantly or the bottom will scorch.

The star of this recipe, Bertolli Light Alfredo Sauce

Chicken Tortilla Soup from the Poodle Skirt Slayers

We are the poodle skirt slayers.

Two weeks ago, 12 ladies from church got together to make poodle skirts for the girls starring in our Christmas play.  3 lovely ladies volunteered to bring lunch, and we are so glad they did.  Our luncheon turned out to be lots of fun with great food and great company.   

My friend Dianna shared her sister's recipe for Chicken Tortilla Soup...not because I was licking my bowl and begging for her recipe...they are just nice folks that way.

Chicken Tortilla Soup
~from Dianna and Debbie

2 cans Cream of Mushroom soup
2 cans Cheddar Cheese soup
2 cans Cream of Chicken soup
2 cans Cream of Celery soup
2(15 oz) cans Chicken Broth
1(15 oz) can Rotel tomatoes
1 cup Medium Pace Picante
1 medium onion, chopped
1/4 to 1/2 packet of Taco Seasoning
4 cooked chicken breasts, cut in chunks
Tortilla strips

In large stockpot combine until smooth all cans of soup. Add chicken broth, tomatoes, picante, onion, taco seasoning and stir. Bring to boil. Reduce heat and simmer 1 hour. Add chicken chunks and simmer 1 hour.  You can also make this soup in a crockpot.

If desired add 1-2 cans drained mild chili beans, a can of corn, shredded cheddar cheese. At the same time you add chicken.

Note:  This makes a huge batch of soup so I made half a batch with low sodium ingredients and still had enough soup for 6 large bowls.

Here are the ingredients for my half batch recipe, using all low sodium products:
2 cans Cream of Mushroom soup (hubby doesn't like cream of mushroom soup)
1 can Cheddar Cheese soup
1 can Cream of Chicken soup
1 can Cream of Celery soup
1(15 oz) can Chicken Broth
1(15 oz) can Rotel tomatoes
1 cup Medium Pace Picante
1 medium onion, chopped
1/4 to 1/2 packet of Taco Seasoning
3 cooked chicken breasts, cut in chunks
2 cups broth (reserved from cooking chicken)
1 can black beans
1 can Bush medium chili beans
1 can of corn
1 Tablespoon chili powder
Tortilla strips
Cilantro for garnish

Same cooking instructions as above.

p.s. In just one afternoon, we managed to finish all 19? of the poodle skirts we were assigned to make :)