Baked Potato Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 229.3
- Total Fat: 8.3 g
- Cholesterol: 24.6 mg
- Sodium: 183.3 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 3.0 g
- Protein: 8.6 g
View full nutritional breakdown of Baked Potato Soup calories by ingredient
Introduction
All the taste of a loaded baked potato, in a hearty soup. All the taste of a loaded baked potato, in a hearty soup.Number of Servings: 8
Ingredients
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1 1/2 tablespoons unsalted butter
1 large white or yellow onion, diced (about 3/4 cup)
2 cloves garlic, minced
1 celery ribs, diced (about 1/4 cup)
1 tablespoon all-purpose flour
1 cup low-sodium or homemade chicken stock
1 pound potatoes, baked (about 3 medium potatoes), peeled and chopped
2 cups skim milk
1/8 teaspoon black pepper
2 strips bacon
2 green onions, sliced
1/2 cup reduced-fat shredded sharp cheddar cheese
Directions
Place a stock pot over medium heat, then add the butter.
When the butter is melted and frothy, add the onions. Cook for two minutes, then add the celery and garlic.
Sweat the vegetables for three minutes, then lower heat to medium-low. Stir in the flour.
Cook for two minutes, stirring constantly. Slowly whisk in the stock.
Add the potatoes then the milk.
Cook for about 20 minutes, never allowing the soup to boil, stirring occasionally.
Meanwhile, cook the bacon until crisp. Place on a paper towel, blot away any excess grease, then crumble.
After 20 minutes remove the soup from heat. If you prefer a smooth soup, use an immersion blender to puree it.
Serve immediately, garnishing with the bacon, green onions, and cheese.
Recipe makes 8 one-cup servings
When the butter is melted and frothy, add the onions. Cook for two minutes, then add the celery and garlic.
Sweat the vegetables for three minutes, then lower heat to medium-low. Stir in the flour.
Cook for two minutes, stirring constantly. Slowly whisk in the stock.
Add the potatoes then the milk.
Cook for about 20 minutes, never allowing the soup to boil, stirring occasionally.
Meanwhile, cook the bacon until crisp. Place on a paper towel, blot away any excess grease, then crumble.
After 20 minutes remove the soup from heat. If you prefer a smooth soup, use an immersion blender to puree it.
Serve immediately, garnishing with the bacon, green onions, and cheese.
Recipe makes 8 one-cup servings
Member Ratings For This Recipe
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LYNZISMOMV
try using 1 cup of fat free half and half for one of the cups of skim milk and sub one cup of non-fat or low-fat sour cream for the cheese. this cuts out a ton of calories and makes a beautiful, smooth and creamy soup. top with some minced green onion and cracked pepper....yumm!! pure comfort food. - 10/22/09
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ACINNOREV
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ALISHA.HESS
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SMILEY_MOM_GINA
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SNOEBUD
