Baked-Potato Soup

Potato-soup-ck-222200-l

(5) Course Soups and Stews

Ingredients in this Recipe

1 (16 ounce) can fat free, less sodium chicken broth
1 1/2 cups 1% low fat milk
1 bay leaf
1 cup chopped onion
1/2 cup diced celery
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
1/4 cup thinly sliced green onions
1/4 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
2 Loaded Baked Potatoes (4 stuffed halves), chopped
2 teaspoons butter or stick margarine

Recipe Preparation

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