Baked Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
6 medium russet potatoes, baked 2/3 cup Butter, salted 2/3 cup Flour 6 cup Milk (nutrition calc uses whole milk) 1 cup Sour Cream (nutrition calc uses full fat)5 oz Cheddar Cheese 12 slices thick bacon, cooked crisp and crumbled 6 Green Onions, sliced Salt and pepper to taste
Heat oven to 400 degrees and bake the potatoes until tender (about 1 hour). Melt butter in a large soup pot. Slowly blend flour in with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in the salt and pepper and simmer over very low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in the potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in.
Serving Size: Makes about 14 1-cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user GECKOTLC.
Serving Size: Makes about 14 1-cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user GECKOTLC.
Nutritional Info Amount Per Serving
- Calories: 357.8
- Total Fat: 24.1 g
- Cholesterol: 60.3 mg
- Sodium: 375.5 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 1.4 g
- Protein: 10.9 g
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