Baked Potato Soup

Baked Potato Soup

Ingredients
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* 3 leftover baked potatoes
* 2 teaspoon(s) margarine
* 1 medium yellow onion, chopped
* 3 cup(s) vegetable stock
* 1 tablespoon(s) chopped green onion
* 3 cup(s) skim milk
* 1 cup(s) half-and-half
* Whipped sour cream or unflavored yogurt
* Shredded colby cheese
* 3 green onions (whites and greens), finely chopped
*

Directions

1. Pare the potatoes, reserving the skins, and dice.
2. Melt the margarine in a skillet and sauté the onions until tender.
3. In the container of a blender, combine 1 cup of the stock and the potato skins. Process on high until smooth.
4. In a soup kettle or Dutch oven, combine the milk, potatoes, the sautéed onions, the mixture from the blender, and half-and-half. Bring to a boil, and immediately remove from heat.
5. Place a dollop of sour cream in each bowl, sprinkle with a little cheese, and spoon the soup over the top. Garnish with green onion, and serve immediately.