Baked Potato Soup

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Name: Baked Potato Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 6 tablespoons Butter; 8 tablespoons flour level; 3 cups milk hot; 2 cups chicken broth; 1 tablespoon Butter; 2 tablespoons Onion diced; 2 cups potatoes baked, leftovers cut into small cubes; 1/8 teaspoon pepper; 1 teaspoon Salt; 1 cup bacon chopped; 1/2 cup Green onion chopped; 1/2 cup cheese grated

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INGREDIENTS

6 tablespoons Butter
8 tablespoons flour ; level
3 cups milk ; hot
2 cups chicken broth
1 tablespoon Butter
2 tablespoons Onion ; diced
2 cups potatoes ; baked, leftovers cut into small cubes
1/8 teaspoon pepper
1 teaspoon Salt
1 cup bacon ; chopped
1/2 cup Green onion ; chopped
1/2 cup cheese ; grated

Servings

INSTRUCTIONS

make a buerre manie by creaming the butter and flour together.

Heat milk in saucepan and add buerre manie in small pieces, stirring constantly, then adding chicken broth. Cook over medium heat, stirring until thickened.

Saute onion in small skillet with an additional tablespoon butter and add it to creamed mixture (can use bacon grease instead of butter).

Add potatoes, mix and taste for seasoning. Serve in bowls topped with bacon, chopped green onions and grated cheese.

Sometimes I add cooked bacon to my soup at the end and let it simmer to give it a little more bacon flavor.

NOTES

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Nutrition

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Serving Size: 1 Serving (248g)
Recipe Makes: 8

Calories: 384
Calories from Fat: 225 (59%)

Amt Per Serving		% DV

	Total Fat 25g	33 %
	Saturated Fat 11.8g	59 %
	Monounsaturated Fat 8.9g
	Polyunsanturated Fat 2g
Cholesterol 52.4mg		16 %
Sodium 614.8mg		21 %
Potassium 307.5mg		8 %
Total Carbohydrate 29.2g		9 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 27.3g
Protein 10.6g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 384

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