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Creamy Baked Potato Soup with Bacon and Cheddar

 
Creamy Baked Potato Soup with Bacon and Cheddar
53

Creamy Baked Potato Soup with Bacon and Cheddar recipe

Yield

12

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

3 pounds russet potatoes
baked
4 slices bacon
thick-cut
1 tablespoon butter
¾ cup yellow onion
finely chopped
2 tablespoons all-purpose flour
5 cups chicken broth
1 cup light cream (half&half)
1 cup cheese
plus more to serve
*
4 each scallions, spring or green onions
chopped
1 x salt and black pepper
*

Directions

Bake potatoes ahead of time and refrigerate.

In 3 quart or medium soup pot, brown bacon until crisp, remove with a slotted spoon and set aside.

Pour off all fat except 1 tablespoon and add butter.

Add onions and sauté 5 minutes over medium heat until soft, but not brown.

Stir in flour; stir and cook for 1 minute.

Add broth, bring to a boil and cook for 2 minutes.

Peel and dice potatoes.

Add diced potatoes, half-and-half, and sautéed bacon.

Simmer for 10 to 15 minutes.

Add cheese and green onions. Stir until cheese is melted.

Sprinkle additional cheese on top, and serve with crusty bread.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 20525% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 237mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 15g
Vitamin A 3% Vitamin C 28%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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