Baked Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 lb bacon, diced1 large sweet onion3 garlic cloves, minced1 teaspoon salt6 tablespoons all-purpose flour1 tablespoon dried basil6 cups chicken broth6 large baked potatoes, peeled and cubed2 cups half and half1 teaspoon hot pepper sauce3 cups shredded cheese
In a large saucepan, cook bacon until crisp. (Stir constantly to avoid burning/sticking) Drain, reserving 2 tablespoons of the drippings. Set bacon aside.
Saute onion, bell peppers, and garlic in the drippings until tender. Add the flour, basil, salt, and pepper. Stir until it resembles a thick paste.
Gradually add broth. Bring to boil. Boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce. Heat through, but do not boil. Garnish with a sprinkling of bacon and cheese to taste.
Makes approximately 16 2-cup servings.
NOTE : the fat content varies largely depending on how much cheese and bacon you use. The recipe calculator divided the total amount of cheese and bacon by 1/16.
Number of Servings: 16
Recipe submitted by SparkPeople user AMBERBESSIRE.
Saute onion, bell peppers, and garlic in the drippings until tender. Add the flour, basil, salt, and pepper. Stir until it resembles a thick paste.
Gradually add broth. Bring to boil. Boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce. Heat through, but do not boil. Garnish with a sprinkling of bacon and cheese to taste.
Makes approximately 16 2-cup servings.
NOTE : the fat content varies largely depending on how much cheese and bacon you use. The recipe calculator divided the total amount of cheese and bacon by 1/16.
Number of Servings: 16
Recipe submitted by SparkPeople user AMBERBESSIRE.
Nutritional Info Amount Per Serving
- Calories: 215.2
- Total Fat: 14.7 g
- Cholesterol: 42.1 mg
- Sodium: 693.1 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.1 g
- Protein: 10.1 g