Baked Potato Soup

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Nutritional Info

Servings Per Recipe: 14
Amount Per Serving
Calories: 135.7

Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 425.1 mg
Total Carbs: 30.7 g
Dietary Fiber: 3.9 g
Protein: 3.6 g

View full nutritional breakdown of Baked Potato Soup calories by ingredient

Introduction

If you prefer, use your own home made vegetable stock. Most commercial vegetable broth contains tomato, which clashes with the nice baked potato taste of this soup, so I avoid it. If you prefer, use your own home made vegetable stock. Most commercial vegetable broth contains tomato, which clashes with the nice baked potato taste of this soup, so I avoid it.

Number of Servings: 14

Ingredients

5 lbs potatoes

1 whole head of garlic

1 cup onions, chopped

4 bay leaves

6 cups water

6 vegetable bouillon cubes

1 tsp rosemary

1/4 tsp fennel seed

1 Tbsp parsley

2 cups water

pepper to taste

Directions

Roast the garlic and potatoes at the same time. Peel off only the outer, very papery skin of the garlic. Use a sharp knife to cut about 1/2 inch off the top (pointy end) of the head. Place it cut-side up in a oven-proof dish about the same size as the garlic or one opening of a muffin tin. Spray the cut surface with a bit of no-stick cooking spray. Cover it tightly with foil, and place it in a 400F oven. Bake it for 30 minutes, remove the cover, and bake for about 15 more--you will see the cloves begin to rise out of their paper a little. Allow it to cool, and squeeze, scrape, peel, or otherwise coax the roasted garlic out of the skin, into a small dish. Bake potatoes until done. Cool. Cut potatoes into bite sized cubes, skin and all. Sautee onion and bay leaves until onions are translucent. Add 6 cups water, bouillon cubes, rosemary, fennel seed and parsley. After bouillon is dissolved, add potatoes and garlic. Simmer 1 hour or more. Remove and discard bay leaves. Remove two cups of finished soup, add additional 2 cups of water, and puree in blender. Mix back into pot. Add pepper to taste.
14 one cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user BGPABGPA.