Baked Potato Soup
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Baked Potato Soup calories by ingredient
Introduction
Finger wiggling scrumptious!Packed with Vitamin C.
This recipe is higher in fat content than others, so this would be a "cheat" day, or you can substitute turkey bacon bits and non-fat half and half. (If you use turkey bacon, you will have to use a dash of oil for your vegetables)
This is my favorite winter meal - and even on hot days I will take a bowl of this soup! Finger wiggling scrumptious!
Packed with Vitamin C.
This recipe is higher in fat content than others, so this would be a "cheat" day, or you can substitute turkey bacon bits and non-fat half and half. (If you use turkey bacon, you will have to use a dash of oil for your vegetables)
This is my favorite winter meal - and even on hot days I will take a bowl of this soup!
Number of Servings: 16
Ingredients
-
1 lb bacon, diced
1 large sweet onion
3 garlic cloves, minced
1 teaspoon salt
6 tablespoons all-purpose flour
1 tablespoon dried basil
6 cups chicken broth
6 large baked potatoes, peeled and cubed
2 cups half and half
1 teaspoon hot pepper sauce
3 cups shredded cheese
Directions
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.
