Joy's Baked Potato Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Joy's Baked Potato Soup calories by ingredient


Introduction

this was a morph of a few recipes and tweaked to lower sodium and cholesterol the sodium count maybe a little high on this since I make my own homemade vegetable stock and don't add salt to it. The carrots give it a little colour and is an easy way to sneak in some more veggies... This is a hearty soup - this and a cornbread muffin makes a great dinner! this was a morph of a few recipes and tweaked to lower sodium and cholesterol the sodium count maybe a little high on this since I make my own homemade vegetable stock and don't add salt to it. The carrots give it a little colour and is an easy way to sneak in some more veggies... This is a hearty soup - this and a cornbread muffin makes a great dinner!
Number of Servings: 8

Ingredients

    5 cups Homemade vegetable stock
    7 Baked Potato (2-1/3" x 4-3/4")
    2 Bay Leaf
    4 Carrots large , raw, shredded
    1 TB minced
    1/2 tsp Pepper, black,
    2 TB Basil
    3 C Milk, 1%,
    1/3 c Flour, white
    1/3 c Extra Virgin Olive Oil,
    4 Green Onion - Raw, chopped
    4 thin pieces Pemeal Bacon
    1/4 tsp Salt - Table

Directions

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.