Baked Potato Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 388.6
  • Total Fat: 18.5 g
  • Cholesterol: 48.8 mg
  • Sodium: 398.9 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 15.5 g

View full nutritional breakdown of Baked Potato Soup calories by ingredient


Introduction

Baked potato soup with extra veggies. Serving Size is 1.5 cups but this is VERY filling. Baked potato soup with extra veggies. Serving Size is 1.5 cups but this is VERY filling.
Number of Servings: 8

Ingredients

    Onions, raw, 1 cup, chopped (remove)
    Carrots, raw, 2 carrot (7-1/2") (remove)
    Broccoli, fresh, 1 cup, chopped (remove)
    Butter, unsalted, 2.5 tbsp (remove)
    *Flour, white, .6 cup (remove)
    Milk, 1%, 6 cup (remove)
    American Cheese, 1 cup, shredded (remove)
    Sour Cream, 1 cup (remove)
    *Baked Potato, with skin, 4 medium (2-1/4" to 3-1/4" dia.) (remove)
    Bacon, 6 medium slices, cooked (raw product (remove)

    Feel free to substitute fat free milk, low fat cheese and sour cream.

Directions

Over medium heat, melt butter in dutch oven and sautee diced carrots onions and broccoli for about 3-4 minutes. Add 2/3 cups flours stir to incorporated. Slowely add milk and stir with a whisk for about 10 mintues, until the mixture begins to thicken.

Add the baked potatos that have with been mashed or coarsely cut (with or without skins depending on preference), salt and peper to taste. Use a had held emusifyer to blend the potatos and vegetables. Add 3/4 cup of the shredded cheese, sour cream and cut up cooked bacon and stir to incorporate.
Once the cheese melts it is ready to serve.

Serving Size: 1.5 cups (about 8 servings)

Number of Servings: 8

Recipe submitted by SparkPeople user GREENMORNING.