Try this Creamy Baked Potato Soup recipe, or contribute your own.
Suggest a better descriptionRecipe by: Randy Pollak In a dutch oven, heat butter and saute onions until lightly browned. Add flour and continue cooking for 1 minute. Add milk stirring until mixture is smooth and begins to thicken slightly. Add thyme leaves, smoked ham hock, and mashed potatoes. Place covered in a preheated 350-degree oven and bake for 1 hour or until potatoes are tender. If soup is too thick thin with a little cold milk. Season with salt and pepper and garnish individual bowls with chopped fresh parsley and grated carrot.
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 121 | ||
Calories from Fat: 80 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 25.2mg | 8 % | |
Sodium 105.5mg | 4 % | |
Potassium 100.9mg | 3 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.5g | ||
Protein 2.7g | 4 % | |
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: 121
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