This recipe is made from half the baked potatoes used in the "Loaded Baked Potato" recipe found in the "Vegetable & Side Dishes" Chapter.

2	tsp	Butter or stick margarine
1	C	Chopped onion
1/2	C	Celery, diced
2	cloves	Garlic, minced
1		Bay leaf
11/2	C	1% low-fat milk
1/2	tsp	Chopped fresh thyme or 1/8 tsp dried
1/4	tsp	Salt
1/4	tsp	Black pepper
2		"Loaded Baked Potatoes" (See Loaded Baked Potato recipe in Vegetable & Side Dishes Chapter)
1	can (16 oz)	Fat-free, less sodium chicken broth
1/4	C	Thinly sliced green onions

• Melt butter in dutch oven over medium heat. Add onion and celery; sauté 3 minutes. Add garlic and bay leaf; sauté 2 minutes; add milk, thyme, salt, pepper, chopped loaded potatoes and broth; bring to a boil. Reduce heat; simmer 10 minutes.
• Ladle soup into bowls; top each serving with 1 tbsp. green onions.

  Yield: 4 servings.