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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 189.1
  • Total Fat: 6.5 g
  • Cholesterol: 22.7 mg
  • Sodium: 360.0 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 9.2 g

View full nutritional breakdown of Garlic Cheddar Baked Potato Soup calories by ingredient
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Garlic Cheddar Baked Potato Soup

Submitted by: PAULINE1989

Introduction

All I can say is YUM!!! All I can say is YUM!!!
Number of Servings: 12

Ingredients

    4 Large or 5 Medium Potatoes
    1/3 Cup Flour
    8 Tbsp Unsalted Butter
    1) 14.5 oz Can 100% Fat Free Reduced Sodium Chicken Broth
    2 oz Half & Half
    5 Cups 2% Milk
    1 Cup Cheddar Cheese (shredded)
    1/4-1/2 Cup Reduced Fat Real Bacon Bits
    3 Stalks Celery
    1 Cup Green Onion (chopped/sliced)
    6 Cloves Garlic (pressed/minced)
    pepper to taste

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Directions

Preheat Oven to 400 Degrees
Rinse/clean potatoes and poke with fork, place in heated oven for 45-60 Minutes (until soft). Chop up celery & onions. In large kettle sauté onion, celery and garlic in butter on medium/low heat, cover and let sweat for 10-20 minutes - do not brown.
Pour chicken broth into the celery/onion mixture and bring to slow boil, whisk in flour gradually to avoid lumpy texture. If it becomes too thick add a little of the milk until all flour is gone. Add in remainder of milk slowly. Add half & half and bacon bits. Heat until bubbling, stirring occasionally. Once potatoes have cooled enough to handle, peel and chop. Add to bubbling soup. Reduce heat, cook until celery is tender. Add cheddar cheese. Season to taste, I find all it needed was a tiny bit of pepper. May garnish with sour cream, additional bacon bits or cheddar cheese. Makes 12, 1 cup servings.






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