| Baked Potato Soup |
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| 1/4 cup |
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(1/2 stick) butter or margarine (we recommend LAND O LAKES® Butter) |
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| 1/4 cup |
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chopped onion |
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| 1/4 cup |
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all-purpose flour |
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| 1 |
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can (14 1/2 oz.) chicken broth |
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| 1 |
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can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk |
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| 2 |
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large or 3 medium baking potatoes, baked or microwaved |
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salt |
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| 4 |
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strips bacon, cooked and crumbled |
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| 1/2 cup |
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(2 oz.) shredded cheddar cheese |
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| 3 Tbs |
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sliced green onion |
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pepper |
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| 1 |
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. |
| 2 |
Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. |
| 3 |
Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese and green onion. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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|
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| Calories |
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535.25 |
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| Calories From Fat |
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329.79 |
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| |
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% Daily Value |
| Total Fat 37.17g |
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57% |
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| Saturated Fat 19.51g |
|
97% |
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| Cholesterol 88.84mg |
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29% |
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| Sodium 767.51mg |
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31% |
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| Potassium 967.44mg |
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27% |
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| Carbohydrates 33.92mg |
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11% |
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| Dietary Fiber 2.03g |
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8% |
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| Protein 17.09g |
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34% |
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| Cooking Tips |
| Variation: For a different twist to this recipe, omit the bacon, cheddar cheese and green onion. Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth. Proceed as above. |
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| Recipe Type |
| Soup |
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| Recipe Source |
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