Dalt's Baked Potato Soup

90 minutes Prep: 25 minutes Cook: 65 minutes

353 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	medium	potatoes	white or red, waxy, peeled and quartered
4	tablespoons	butter
2	medium	onions	diced about 1/4 inch
1/4	cup	flour, all-purpose
4	cups	chicken broth	reduced salt
1	cup	potato flakes	dried
2	cups	cream, half and half
1/8	teaspoon	white pepper
1/8	teaspoon	salt
1/2	teaspoon	basil	dried
1/8	teaspoon	garlic powder
1/8	teaspoon	red hot pepper sauce (eg. Tabasco)
6	strips	bacon	cooked and, crumbled
2	ounces	colby cheese	shredded
3	tablespoons	chives	chopped

Directions

Place potatoes in a large pot of cold water and bring to a boil.

Boil gently about 20 minutes or until potatoes are tender.

Drain, cook and cut into 1/2-inch dice (about 3 cups), set aside.

In a large, heavy saucepan, melt the butter over medium heat.

Add the onions, turn heat to low and cook the onions, stirring occasionally, for 15 minutes.

Do not brown.

Stir in flour and let bubble for 2 minutes, stirring occasionally.

Raise heat to medium and whisk in the chicken broth.

When the broth is hot, whisk in the potato flakes and continue shisking until mixture is smooth.

Let simmer on low heat for 15 minutes, stirring occasionally.

Whisk in the half and half and simmer an additional 10 minutes;do not broil.

Stir in the seasonings and the potato cubes.

To serve, divide among 6 large soup bowls.

Sprinkle the tops with the bacon, cheese and chives.

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Nutrition Facts

Serving Size 382g

Amount per Serving

Calories 353 52% of calories from fat

	% Daily Value*
Total Fat 20.0g	31%
Saturated Fat 12.0g	60%
Trans Fat 0.0g
Cholesterol 59mg	20%
Sodium 399mg	17%
Total Carbohydrate 33.0g	11%
Dietary Fiber 2.0g	9%
Sugars 5.0g
Protein 10.0g	20%

Vitamin A	13%		Vitamin C	18%
Calcium	14%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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