Try this Houlihans Baked Potato Soup recipe, or contribute your own.
Suggest a better descriptionOven 400~ Prick washed potatoes & bake in preheated oven until fork pierces to the center easily. Remove from oven & allow to fully cool. Remove skin & cut into 1/2" cubes. Set aside. Melt butter in lge. saucepan. Add onions & saute over low heat for 10 min. or until onions are translucent. Dont allow onions to burn. Add flour to onions & butter andcook 4 - 5 min., stirring well until four is absorbed. In separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constntly so no lumps form. Increase to med. heat & continue cooking until the soup beginst t gently simmer. Add milk & cream, stirring until smooth & lightly thickenend. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cuped baked potatoes & stir to combine. Remove from heat & serve. Top each serving with grated cheddar cheese, sliced scallions & bacon pieces. billspa@icanect.net Posted to EAT-L Digest by Bill Spalding
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 8 | ||
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Calories: 379 | ||
Calories from Fat: 259 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 18.1g | 90 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 216.5mg | 7 % | |
Potassium 492mg | 13 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 26.1g | ||
Protein 4.2g | 6 % | |
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: 379
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