Elswets Baked Potato Soup Diabetic Version Recipes

TWICE BAKED POTATO SOUP

Steps:

• Heat the oven to 425. Prick potatoes wih a fork, and bale for 30 minutes or until potatoes are tender.
• Remove the potatoes to a bowl and cover. Let potatoes stand for 10 minutes. Remove the skin and mash.
• Heat butter in a 3 quart saucepan. Add onion and cook until tender. Stir in broth and 5 cups mashed potatoes.
• Place 1/3 cup broth mixture in blender. Cover and blend ucntil smooth. Pour the mixture into bowl. Repeat the blending process with the remaining broth mixture.
• Return all pureed mixture to saucepan. Stir in the cream and chives and cook for 5 minutes, or until the mixture is hot/.
• Spoon 1/4 cup remaining potato into each bowl.
• Divide the broth mixture among the bowls.
• Top with bacon, cheese and sour cream.

ELSWET'S BAKED POTATO SOUP [ DIABETIC VERSION ]

Steps:

• In a large pot, brown your bacon, drain the grease, crumble, and set aside.
• Over medium heat, melt the margarine substitute and add in the flour, whisking thoroughly.
• Slowly stir in milk and stir constantly until sauce thickens.
• Add in potatoes and onions, stir to mix well. Bring to a boil, stirring often to avoid scorching of the milk.
• Reduce heat, cover, and simmer 15 minutes. Mix in your crumbled bacon, cheese, sour cream, instant potato flakes, and salt and pepper.
• Cook until cheese melts, stirring often.
• Serve hot, topped with fresh unmelted shredded cheese, and a small sprinkling of chopped green onions.