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The weather has gotten cooler so why not enjoy a hearty soup after a day of Christmas shopping or work! Enjoy this recipe for Healthy Loaded Baked Potato Soup!

Makes 3 ½ - 4 Cups

Ingredients

3 medium (or 1 giant garden) unpeeled, cubed potatoes
1 1/2 cups chicken broth
1 tablespoon butter
1 1/2 tablespoon whole wheat flour (or all-purpose flour)
1/4 teaspoon chopped fresh rosemary
1/8 teaspoon salt
Freshly ground pepper
1 1/4 cup 1%-fat milk

Toppings: Grated Cheddar cheese, bacon, plain yogurt, chopped green onions, chopped avocado

Directions

In a saucepan, place potatoes in cold water to cover by 1-inch. Bring to a boil, then turn down to medium and cook until tender, about 10-15 minutes. Drain potatoes and place in a food processor; add 3/4 cup chicken broth to potatoes and puree.
In the saucepan, add butter and melt. Whisk in flour, rosemary, salt, pepper and cook for one minute whisking constantly. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more.
Stir in potatoes and remaining 3/4 cup broth. Cook until heated through, stirring.

Serve with toppings.