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Dalt's Baked Potato Soup

 
90

Dalt's Baked Potato Soup recipe

Yield

6

servings

Prep

25

min

Cook

65

min

Ready

90

min

Trans-fat Free
 

Ingredients

3 medium potatoes
white or red, waxy, peeled and quartered
4 tablespoons butter
2 medium onions
diced about 1/4 inch
¼ cup all-purpose flour
4 cups chicken broth
reduced salt
1 cup potato flakes
dried
*
2 cups light cream (half&half)
teaspoon white pepper
*
teaspoon salt
*
½ teaspoon basil
dried
*
teaspoon garlic powder
*
teaspoon red hot pepper sauce
*
6 strips bacon
cooked and, crumbled

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 ½-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.

Puree to desired consistency or serve soup chunky.

To serve, divide among 6 large soup bowls.

Sprinkle the tops with the bacon, and herbs if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 384g (13.5 oz)
Amount per Serving
Calories 39654% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 584mg 24%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 26g
Vitamin A 13% Vitamin C 18%
Calcium 14% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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