Try this Baked Potato Soup recipe, or contribute your own.
Suggest a better descriptionPotatoes:
Preheat oven to 400 degrees
Bake potatoes for 1 hour or until well done.
Remove potatoes from the oven to cool.
Soup:
Melt butter in large saucepan (or in big soup pot).
Sauté onion until light brown.
Add flour to make a roux.
Add stock, water, cornstarch, mashed potatoes*, and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with large spoon.
Discard skin.
Chip potatoes with knife to make “chunks” that are about 1/2” in size.
Add chopped potatoes and half and half to the pot.
Bring to a boil, reduce heat, and simmer for about 15 minutes.
Serve/Garnish:
Spoon about 1 1/2 cups of soup into a bowl and top with shredded cheddar cheese, crumbled bacon, and chopped green onion.
*I wait until the water is boiling before I add the instant mashed potatoes.
Consider buying large baking potatoes to save time scooping/chunking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (587g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 436 | ||
Calories from Fat: 200 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 11.3g | 57 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 57.5mg | 18 % | |
Sodium 686.1mg | 24 % | |
Potassium 937.2mg | 25 % | |
Total Carbohydrate 43.1g | 13 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 40g | ||
Protein 16.2g | 23 % | |
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. |
Calories per serving: 436
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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