Baked Potato Soup
{freezer meal!}
{I accidentally deleted my photos...and ate the soup.}
What you need:
3-4 large baked potatoes
1.5 Tbs butter
2 cloves of garlic, minced
¼ cup of celery, diced
1.5 Tbs flour
1 cup low sodium chicken stock
2 cups skim milk
Dash of Pepper
Bacon Bits
Shredded Cheese
What you do:
1. Peel and chop up potatoes.
2. In a large saucepan heat butter over medium heat until melted. Add celery and garlic to the saucepan and saute for about 3 minutes. Lower the heat so you don’t brown your veggies!
3. Add flour to the pan and stir in and cook for 2 minutes. Make sure to scrape the pan and get any of the mixture that may have settled.
4. Whisk in the stock and add diced potatoes
5. Then slowly add the milk. Once milk is added do not boil! Stir occasionally.
6. Cook soup over medium/low heat for 20 minutes.
At this point you can either eat your soup or freeze it. Or do what I did, eat one bowl and freeze the rest. This recipe should make about 7-8 servings. I freeze mine in single serving containers, so the in the morning I put it in the fridge and it’s thawed out for lunch. So easy, and it’s only 259 calories!
Oh! When you do eat it...sprinkle on some bacon bits, cheese and pepper to taste! Sooo good!
xoxo, Kassie
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