Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes are cooked, remove them from the oven to cool. If using frozen hash browns this step is eliminated.
As potatoes cool, prepare soup by melting butter in a large saucepan, and saute' onion until light brown. Add flour to the onions and stir 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 a large spoon. Discard skin. Chop baked potato with large knife to make chunks that are about 1/2 inch size. If using frozen hash browns this step is eliminated.
Add chopped baked potato and half & half to the saucepan, bring soup back to a boil, then reduce heat, add the 2 cups of extra sharp cheddar cheese and simmer the soup for another 15 minutes or until it is thick.
Stir often to avoid sticking.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, 1/2 tablespoon of crumbled bacon and 1 teaspoon of chopped green onion.
Repeat for remaining servings.
Serve with salad, rolls, crackers or just by itself.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (752g)|
|Recipe Makes: 8|
|Calories from Fat: 257 (57%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 80.3mg||25 %|
|Sodium 742.5mg||26 %|
|Potassium 667.4mg||18 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 26.7g|
|Protein 20g||29 %|
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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: 451
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