Baked Potato Soup

1 tablespoon unsalted butter
1 cup chopped sweet onion
2 cans (14 1/2 ounces each) fat-free chicken broth*
3 cups cubed cooked potatoes*
1 cup low-fat milk
1/2 cup reduced-fat sour cream
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
Bacon bits to taste, optional
Shredded cheddar cheese to taste, optional

Melt butter over medium heat in a 4 1/2-quart or larger pot. Meanwhile, peel and coarsely chop onion, adding to pot as you chop. Raise heat to medium-high and cook until onion begins to soften, about 2 minutes.
Add broth to pot, raise heat to high, bring to a boil, then reduce heat to medium. Meanwhile, cut cooked potatoes into bite-size pieces. Add potatoes, milk and sour cream to pot, and stir well. (Do not let soup boil once milk is added or it will curdle, so reduce heat if necessary.) Season with salt and pepper to taste. Simmer until heated through, 3 to 5 minutes more. Serve at once, garnishing with bacon bits and cheese, if desired.

* Notes

Use reduced-sodium broth if possible. Vegetables broth works too.
Any leftover cooked potatoes, boiled or baked will work.

Feel Good About: Low-fat way to use up leftovers or plan to get a dinner jump-start. Easy to adapt for vegetarians.
Approximate Values Per Serving: 219 calories (30% from fat), 7 g fat (5 g saturated), 25 mg cholesterol, 11 g protein, 27 g carbohydrates, 2 g dietary fiber, 385 mg sodium

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