Baked Potato Soup

Ingredients:
butter-flavored cooking spray
4 medium potatoes, baked
4 slices cooked Canadian-style bacon, diced
4 cups fat-free chicken broth
12 oz fat-free evaporated milk
½ cup part-skim ricotta cheese
1 cup celery, chopped
½ cup onions, diced
salt, to taste
cracked pepper, to taste
4 Tbsp scallions or chives, finely chopped (optional)
4 Tbsp fat-free sour cream (optional)

Instructions:
Bake the potatoes using your favorite method.  Let cool.  Then, leaving skins on, cut each potato into bite sized cubes.  In a bowl, mix together chicken broth, evaporated milk, and ricotta cheese.  Stir until well mixed but don't use an electric mixer.  Set aside.  Next, spray the bottom of a large dutch oven with cooking spray and begin browning onion and celery over medium-high heat.  Add diced Canadian-style bacon.  Then pour broth and milk mixture into the pot and bring to a gentle boil.  Reduce heat.  Add potatoes and simmer for about 15 minutes.  If desired, garnish each serving with 1 tablespoon of sour cream and 1 tablespoon of scallions or chives.

Yields almost 2 cups per serving.

Special Information:
This soup has all the taste and comfort of a loaded baked potato, especially if you use the sour cream and chives.  Remember to use a LEVEL tablespoon of sour cream.  If you use more, add a ½ POINT for every 2 tablespoons of fat-free sour cream.