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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 356.2
  • Total Fat: 2.9 g
  • Cholesterol: 14.9 mg
  • Sodium: 1,096.8 mg
  • Total Carbs: 69.0 g
  • Dietary Fiber: 7.0 g
  • Protein: 15.0 g

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

Submitted by: BUN3KIN


Number of Servings: 6

Ingredients

    1 bulb garlic cloves, large, 1/4-inch-slice cut off top
    6 large baking potatoes, washed and pierced with a fork
    6 slices Canadian bacon
    4 teaspoons Chicken flavored Better than Bouillon mixed with 4 cups water
    1 1/2 Tbsp thyme, fresh, chopped
    1/2 tsp table salt
    1/4 tsp black pepper, freshly ground
    6 Tbsp fat free sour cream
    6 Tbsp fat free shredded cheddar cheese
    6 Tbsp scallion(s), sliced

Directions

Preheat oven to 400F. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)

Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.

Meanwhile, dice Canadian bacon into small pieces. Cook in a lightly sprayed large nonstick skillet over medium-high heat until crispy. Place bacon on paper towels to drain off any fat.

Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.

Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user BUN3KIN.






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