Loaded Baked Potato Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 266.5
- Total Fat: 8.9 g
- Cholesterol: 11.9 mg
- Sodium: 445.6 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 3.7 g
- Protein: 10.3 g
View full nutritional breakdown of Loaded Baked Potato Soup calories by ingredient
Number of Servings: 16
Ingredients
-
8 oz bacon, chopped
3-4 lbs. yukon gold or russett potatoes, scrubbed
1 lg. onion, chopped
2 garlic cloves, minced
3 tbsp flour
4 cups low-sodium chicken broth
3-4 cups water (to cover potatoes)
1/2 container tofutti better than cream cheese
1/2 cup veggie shreds
1 tsp dried thyme
Directions
Peel clean potatoes, reserving skins. Chop to about 1/2 inch pieces or smaller.
Cook bacon in Dutch oven over medium heat til crisp. Scoop onto paper towel. Add potato skins to bacon grease and cook til crisp, about 8 mintues. Using slotted spoon, transfer to towel with bacon. Set aside
Add onion to remaining fat, add olive oil if needed to not scortch. Cook til golden, about 6 minutes. Add garlic and cook 1 minute. Add flour and cook another minute, til fragrant. Gradually stir in broth, thyme, and soy cream cheese. Cook over medium til soy cream cheese almost dissolved. Add potatoes and enough water to cover. Bring to boil. Reduce to medium and cook til potatoes are fork tender.
Using potato masher, mash some but not all of the potatoes so that soup thickens. Remove from heat and add in veggie shreds. Either add the bacon and potato skins now or top with. Can serve with scallions and sour cream to top.
Number of Servings: 16
Recipe submitted by SparkPeople user GINSINNOT.
Cook bacon in Dutch oven over medium heat til crisp. Scoop onto paper towel. Add potato skins to bacon grease and cook til crisp, about 8 mintues. Using slotted spoon, transfer to towel with bacon. Set aside
Add onion to remaining fat, add olive oil if needed to not scortch. Cook til golden, about 6 minutes. Add garlic and cook 1 minute. Add flour and cook another minute, til fragrant. Gradually stir in broth, thyme, and soy cream cheese. Cook over medium til soy cream cheese almost dissolved. Add potatoes and enough water to cover. Bring to boil. Reduce to medium and cook til potatoes are fork tender.
Using potato masher, mash some but not all of the potatoes so that soup thickens. Remove from heat and add in veggie shreds. Either add the bacon and potato skins now or top with. Can serve with scallions and sour cream to top.
Number of Servings: 16
Recipe submitted by SparkPeople user GINSINNOT.