Heat oven to 400F. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. Melt butter in pan over low heat. Stir in onions and garlic. Cook covered for 10 minutes until soft, but not brown. Add 2/3 of potatoes and mash with a potato masher. Add broth, milk, salt, and pepper. Bring to simmer, stirring occasionally. Cut remaining potatoes into small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1827g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1139 (49%)|
|Amt Per Serving||% DV|
|Total Fat 126.6g||169 %|
|Saturated Fat 74.3g||371 %|
|Monounsaturated Fat 39.6g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 489.8mg||151 %|
|Sodium 1695.5mg||58 %|
|Potassium 5532.6mg||146 %|
|Total Carbohydrate 186.3g||55 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 182.5g|
|Protein 119g||170 %|
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: 2337
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!