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Easy Baked Potato Soup

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Easy Baked Potato Soup

Easy Baked Potato Soup recipe

 

Yield

12 servings

Prep

30 min

Cook

20 min

Ready

60 min
Trans-fat Free

Ingredients

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

Amount Measure Ingredient Features
158 ml butter
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158 ml all-purpose flour
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1.7 l milk
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4 large russet potatoes
baked, cooked, peeled and cubed
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4 each scallions, spring or green onions
sliced
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12 slices bacon
cooked and crumbled
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296 ml cheddar cheese
shredded
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237 ml sour cream
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3.8 ml salt
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2.5 ml black pepper
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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 Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 96069% 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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