Loaded Baked Potato Soup

• 4 medium potatoes, scrubbed
• 4 slices of bacon, chopped
• ½ cup chopped onion
• ½ cup soy-flour blend
• 1 cup chicken broth
• 3 cups plain soy milk
• 2 cups grated cheddar cheese
• ½ cup soy sour cream
• Salt
• Pepper
• Green-onion slices, garnish
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Place potatoes on baking sheet, and bake at 350 F for 45 minutes or until fork tender. While potatoes are baking, place bacon and ½ cup chopped onion in 4-quart stock pan and cook until bacon is cooked and onions are tender. Add soy-flour blend. Stir to blend, and cook an additional 5 minutes. Add chicken broth and stir. Add soy milk and continue stirring until mixture thickens. Coarsely chop potatoes and add to soup. Add cheese and soy sour cream. Stir to combine, and heat until cheese melts. Garnish with green onion, bacon and grated cheese.

Serves 6

Nutrition per serving (404 g): 477 calories; 26 g fat (11 g saturated; 2 g trans fats); 50 g cholesterol; 529 mg sodium; 41 g carbohydrate; 3 g fiber; 20 g protein; 446 mg calcium; 3 mg iron