Friday, January 10, 2014

Baked Potato Soup

Here we have all the flavors of a baked potato in a soup, that is super creamy and thick. Because it is thick when you refrigerated the leftovers it will thicken so much it will be the consistency of mashed potatoes. So before you reheat it just add some milk and stir after heating it in the microwave.

Baked Potato Soup
9 large russet potatoes
2/3 cup unsalted butter
2/3 cup all purpose flour
6 cups fat free milk
1 teaspoon black pepper
1/2 cup bacon bits (in the bag)
4 green onions, chopped
10 ounces cheddar cheese, shredded
8 ounces light sour cream

Preheat oven to 425° F. Prick potatoes several times and place them directly on the oven rack. Bake for 45-60 minutes. When potatoes are done, cut them in half lengthwise and let them cool just enough so you can scoop out all of the potato.

In a large pot, over medium heat, melt butter. Stir in flour and cook for about 1 minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese.

Cook until thoroughly heated. Stir in sour cream and heat through. Serve and top with remaining bacon bits, green onions and cheese.


Serves: 12
Calories: 511
Total Fat: 20g
   Saturated: 11.6g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 62.5mg
Sodium: 334.4mg
Potassium: 1,379.9mg
Total Carbs: 60.8g
   Dietary Fiber: 4g
   Sugars: 9g
Protein: 18.4g
Vitamin A: 21.8%
Vitamin C: 29.3%
Calcium: 37.3%
Iron: 14.2%
*The nutritional information will vary slightly depending on the brands you use.

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