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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 383.0
  • Total Fat: 19.0 g
  • Cholesterol: 49.2 mg
  • Sodium: 440.6 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 20.7 g

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

Submitted by: KUHLIO24

Introduction

The nutritional value for this recipe includes bacon, which is only used to garnish the soup. To cut calories even more, substitute turkey bacon or sprinkle 1 Tbs. of Oscar Mayer Real Bacon Bits (Only 25 Cal.) The nutritional value for this recipe includes bacon, which is only used to garnish the soup. To cut calories even more, substitute turkey bacon or sprinkle 1 Tbs. of Oscar Mayer Real Bacon Bits (Only 25 Cal.)
Number of Servings: 8

Ingredients

    4 Large Baking Potatoes - peeled, halved lengthwise and thinly sliced crosswise
    6 cups of 1% Milk
    Salt and Pepper to taste
    1 head of cauliflower, cored and chopped
    1 bunch of scallions, white and green portions thinly sliced separately
    8 slices bacon
    2 cup shredded cheddar cheese
    1/2 c. sour cream

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Directions

In large saucepan, combine potatoes, 4 c. milk and 1 tsp. salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add cauliflower and scallion whites, cover and simmer until tender, 10 - 15 min. Add remaining 2 c. milk, then puree the soup. Season with salt and pepper.
2. Microwave bacon at high power until crisp, 3 - 4 minutes; crumble.
Divide the soup among 8 bowls and top with shredded cheese, sour cream, crumbled bacon and scallion greens.

Number of Servings: 8

Recipe submitted by SparkPeople user KUHLIO24.






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