Loaded Baked Potato Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 275.1
- Total Fat: 11.7 g
- Cholesterol: 33.9 mg
- Sodium: 995.2 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 1.7 g
- Protein: 11.6 g
View full nutritional breakdown of Loaded Baked Potato Soup calories by ingredient
Introduction
Yummy, lighter than usual chowder-like potato soup. Yummy, lighter than usual chowder-like potato soup.Number of Servings: 8
Ingredients
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Baked Potato (baked potatoes), 4 potato (2-1/3" x 4-3/4")
*Flour, white, .66 cup
Chicken Broth, 4 cup (8 fl oz)
Milk, 1%, 2 cup
Cracker Barrel Medium Lite Cheese, 120 gram(s) - divided
Salt, 1 tsp
Pepper, black, .5 tsp
Sour Cream, reduced fat, 1 cup
Onions, raw, .5 cup, chopped
Olive Oil, 1 tbsp (or bacon fat - same amount)
Bacon, 6 medium slices, cooked & crumbled
Fresh Chives, 2 tbsp chopped
Directions
Poke potatoes all over with a fork and cook in the microwave until completely tender (time depends on microwave). Set aside to cool somewhat and scoop all of the flesh out and coursely mash or roughly chop/mash without peeling - I prefer not to peel)
In a large pot, cook onions until translucent. Stir in flour and cook for a minute (will be very pasty). Slowly whisk in stock, stirring well as you add to remove lumps. Whisk in milk, salt & pepper, and cook, stirring until thick and bubbly (5-10 minutes depending on your pot and burner).
Add potatoes and 3/4 cup cheese, stirring until cheese melts. Remove from heat and stir in sour cream. Return to medium-low just to heat - do not bring to boil.
Serve 1 1/2 cups into individual bowls, garnish with remaining cheese, crumbled bacon, chives and black pepper.
Serves 8 generously.
Number of Servings: 8
Recipe submitted by SparkPeople user PIXBADGIRL.
In a large pot, cook onions until translucent. Stir in flour and cook for a minute (will be very pasty). Slowly whisk in stock, stirring well as you add to remove lumps. Whisk in milk, salt & pepper, and cook, stirring until thick and bubbly (5-10 minutes depending on your pot and burner).
Add potatoes and 3/4 cup cheese, stirring until cheese melts. Remove from heat and stir in sour cream. Return to medium-low just to heat - do not bring to boil.
Serve 1 1/2 cups into individual bowls, garnish with remaining cheese, crumbled bacon, chives and black pepper.
Serves 8 generously.
Number of Servings: 8
Recipe submitted by SparkPeople user PIXBADGIRL.
