Ingredients
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4 medium potatoes, peeled and quartered
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2 cups vegetable broth
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1 (12 ounce) can fat-free evaporated milk
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3 ounces vegetarian Canadian bacon or 3 ounces Canadian bacon, chopped
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1 (2 tablespoon) packet Butter Buds (equivalent to 1/4 cup butter)
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1/4 teaspoon salt
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1/8 teaspoon pepper
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7 tablespoons low-fat sour cream or 7 tablespoons low-fat yogurt
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1/3 cup chives, minced
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2 medium onions, chopped
Instructions
- In large saucepan coated with nonstick cooking spray saute onions until tender.
- Add potatoes and broth; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture.
- Puree remaining mixture in batches in a blender or food processor and return to the pan.
- Stir in milk, bacon, butter granules, salt, pepper and reserved potato mixture.
- Heat through without boiling. Garnish each with 1 tablespoon low-fat sour cream or yogurt and sprinkle with chives.