Joy's Baked Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 cups Homemade vegetable stock7 Baked Potato (2-1/3" x 4-3/4") 2 Bay Leaf4 Carrots large , raw, shredded1 TB minced 1/2 tsp Pepper, black,2 TB Basil3 C Milk, 1%, 1/3 c Flour, white1/3 c Extra Virgin Olive Oil,4 Green Onion - Raw, chopped4 thin pieces Pemeal Bacon 1/4 tsp Salt - Table
bake potatoes, scoop out center and discard skin. Chop into very small chunks or mash a bit (keep it lumpy though) . Shred 4 organic carrots, and chop 4 green onions - reserve the green stem part for garnish later. In a dutch oven, fry 4 slices of peameal bacon until done, remove from pot and chop into small pieces. In saucepan or dutch oven that you removed the bacon from add the onions (white part only) and the garlic and basil - stir and cook for a few minutes add potatoes and carrots. stir, remove from pot - in bottom of pot, add EVOO and flour, cook for a few minutes until thickened, add milk (slowly) a little at a time, add 3 c of veggie broth. add potato mixture and bacon back in. Simmer for 30 minutes + adding more veggie stock after 20 min(it will thicken up a lot). Add salt and pepper to taste.
Serve with a couple of cornbread muffins for a yummy comfort food meal.
Serving Size: makes between 7 and 8 cups, based on 1 c serving size. .
Number of Servings: 8
Recipe submitted by SparkPeople user KOOLCHIK.
Serve with a couple of cornbread muffins for a yummy comfort food meal.
Serving Size: makes between 7 and 8 cups, based on 1 c serving size. .
Number of Servings: 8
Recipe submitted by SparkPeople user KOOLCHIK.
Nutritional Info Amount Per Serving
- Calories: 319.3
- Total Fat: 10.6 g
- Cholesterol: 4.6 mg
- Sodium: 180.7 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 4.7 g
- Protein: 7.2 g
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