Ultimate Baked Potato Soup

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Yield: 8 (1-cup) servings

Ingredients

3	lbs.	baking potatoes, scrubbed and pierced in several places (about 4 potatoes)

1	Tablespoon	butter or margarine

1-1/2	cups	finely chopped onions

2	Tablespoons	minced garlic

1	can	(14-1/2 oz.) chicken broth

3	cups	milk

1	teaspoon	salt

1/4	teaspoon	pepper


Toppings:
		Shredded cheddar cheese

		Crumbled, cooked bacon

		Chopped green onion

Nutrition Facts

Yield: 8 (1-cup) servings

Approximate Nutrient Content per serving:

Calories:	280.6
Calories From Fat:	5436
Total Fat:	604	g
Saturated Fat:	3.2	g
Cholesterol:	16.3	mg
Sodium:	445.9	mg
Total Carbohydrates:	46.1	g
Dietary Fiber:	3.7	g
Sugars:	4.6	g
Protein:	11.1	g

Prepared using unsalted butter, nonfat chicken broth, nonfat milk and 1 Tablespoon each of cheddar cheese, bacon and green onion per serving. Sodium may be reduced by using low sodium chicken broth.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Bake potatoes at 400 degrees F. for 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt butter in dutch oven over medium low heat. Stir in onions and garlic, cover and cook 10 minutes just until tender. Add two of the peeled potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes into small cubes. Add to soup and stir gently until heated through. Sprinkle each serving with the toppings of shredded cheddar cheese, cooked and crumbled bacon and green onions.

Customer Comments

not rated

Anon.

“Very flavorful. Family loved it. Great soup when it's cold outside.”

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