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
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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.

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