15 Minute Baked Potato Soup

Recently I embarked on a high protein, high fiber, low fat diet to "jumpstart" myself back into a workout routine and lose a little of the extra weight I have put on in the past few years. So I'm having a couple protein shakes a day and then a sensible dinner at night. Tonight I craved something a little on the "high fat" side but I knew I didn't want to waste the calories/fat. So, I whipped this up. No kidding, it took 15 minutes. It also only cost about $2.34. Totally hit the spot!

15 Minute Baked Potato Soup

1 large baking potato, scrubbed
1 can cream of celery soup
3 stems of green onions/scallions
3 tbsp bacon bits
1 oz. cheddar cheese
vegetable stock (1/4 cup maybe?)
one clove garlic, smashed, chopped
splash olive oil
small dab trans-fat free margarine (optional)
3/4 cup skim milk
optional - splash of light cream, sour cream

Poke the potato with a knife a few times all around the potato. Microwave for 5 minutes on high, turn potato over, microwave another 5 mins.
Meanwhile, put a splash of olive oil and the optional margarine in a medium saucepan, chop half of the green onions (white side especially!), throw in the pan and simmer with the chopped garlic, cook about 2 minutes. Add contents of cream of celery soup can and the stock. Bring to a boil, add milk slowly, stir through. When potato is done, take off skin (watch out its hot!!), add chunks of baked potato to soup. Stir in bacon bits, ladle into soup bowls. Chop the 1 oz cheddar very thin or grate and add 1/2 oz to each bowl. Also add the rest of the chopped green onions and if you feel like having extra calories, add a dollop of sour cream. But you don't really need it because this soup is super creamy!