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Easy Baked Potato Soup

 
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Easy Baked Potato Soup recipe

Yield

12

servings

Prep

30

min

Cook

20

min

Ready

60

min

Trans-fat Free
 

Ingredients

cup butter
cup all-purpose flour
7 cups milk
4 large russet potatoes
baked, cooked, peeled and cubed
*
4 each scallions, spring or green onions
sliced
12 slices bacon
cooked and crumbled
1 ¼ cups cheddar cheese
shredded
1 cup sour cream
¾ teaspoon salt
½ teaspoon black pepper

Directions

In a large soup kettle, melt butter.

Stir in flour, heat and stir until smooth.

Gradually add milk; stirring constantly until thickened.

Add potatoes and onion.

Bring to a boil, stirring constantly.

Reduce heat; simmer for 10 minutes.

Add remaining ingredients; stir until cheese is melted.

Prosee soup to desired consistency if desired.

Serve immediately with more bacon on top, and sprinkle with somme chives if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 96069% of calories from fat
 % Daily Value *
Total Fat 73g 112%
Saturated Fat 43g 215%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 1642mg 68%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 73g
Vitamin A 53% Vitamin C 7%
Calcium 85% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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