Try this Wendy Lewis' Baked Potato Soup recipe, or contribute your own.
Suggest a better descriptionSource: Wendy Lewis
Bake potatoes at 350F for 65-75 minutes or until tender. Cool completely, then peel and cube.
In a large saucepan, melt butter.
Stir in flour, salt and pepper, until smooth.
Gradually add milk. Bring to a boil, cook and stir for 2 minutes, or until thickened.
Remove from heat, whisk in sour cream.
Add potatoes and green onions.
Garnish with bacon and cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (209g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 405 | ||
Calories from Fat: 306 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.9g | 45 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 79.7mg | 25 % | |
Sodium 564.5mg | 19 % | |
Potassium 293.2mg | 8 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 12.9g | ||
Protein 12.1g | 17 % | |
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: 405
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