Baked Potato Soup
by Aggieeng08
Try this Baked Potato Soup recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 2 Russet potatoes ; baked
- 3 cups Lowfat Milk ; 1%
- 2 cups Broccoli Florets ; frozen
- 1/2 cup Cheddar cheese ; shredded
- 1 pinch Salt & pepper ; to taste
INSTRUCTIONS
Cut the baked potatoes into chunks and combine them with the milk in a blender. Brocess the mixture until smooth. Add the broccoli and process, pulsing the motor on and off, until the broccoli is coarsely pureed. You should still be able to see time broccoli buds. Transfer the mixture to the saucepan and bring to a simmer over medium heat. Remove the soup from the heat, then stir in the cheddar, slat and pepper. Serve hot.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (334g) | ||
| Recipe Makes: 4 Servings | ||
|
|
||
| Calories: 241 | ||
| Calories from Fat: 45 (19%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 5g | 7 % | |
| Saturated Fat 3g | 15 % | |
| Monounsaturated Fat 1.3g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 14.8mg | 5 % | |
| Sodium 152.1mg | 5 % | |
| Potassium 1045.8mg | 28 % | |
| Total Carbohydrate 41.7g | 12 % | |
| Dietary Fiber 4g | 16 % | |
| Sugars, other 37.7g | ||
| Protein 9.4g | 13 % | |
|
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: 241
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.