Baked Potato Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 244.9
  • Total Fat: 5.6 g
  • Cholesterol: 13.2 mg
  • Sodium: 444.5 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 13.2 g

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

Introduction

Very filling, Very filling,
Number of Servings: 8

Ingredients

    Potato 8 medium diced
    Chicken Broth 1 can
    Pepper, black 2 tsp
    Garlic 3 cloves minced
    Onions 1 medium diced
    Salt 1 dash
    Sour Cream, reduced fat .5 cup
    Louis Rich Turkey Bacon 1 serving
    Celery .5 cup diced
    Carrots .5 cup chopped
    Milk, nonfat, 1 quart
    Cheddar or Colby Cheese, Low Fat, 1 cup, shredded

Directions

1. combine chicken broth, salt and 1 tsp of pepper and 3 quarts of water in a large pan over high heat and bring to a boil.

2. add potatos and carrots to water and lower heat but keep at a slow boil. Boil until soft.

3. in a large skillet place bacon on the bottom over medium high heat then cover with garlic, onion, and celery. Continue cooking until ions are soft and bacon is done. Stir occasionally.

4. Once potatos and carrots are soft, drain in a collander.

5. In hot pan melt one Tbsp of margarine in the bottom before returning potatos and carrots.

6. Then add margine and sour cream and mash the carrots and potatos slightly, mixing all ingredients thoroughly.

7. Add bacon mixture including whatever moisture is in the pan. Stir to blend ingredients well.

8. Over medium heat, slowly stir in milk until soup is desired consistency. (may not take a full quart)

9. Once soup is thoroughly warmed, add shredded cheese and stir until well blended.

You're now ready to serve!



Number of Servings: 8

Recipe submitted by SparkPeople user WYNDBORNE.

Rate This Recipe