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Baked Potato Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 609
% Daily Value**
Total Fat 41g
63%
Saturated Fat 23g
36%
Unsaturated Fat 2g
Cholesterol 114mg
38%
Sodium 667mg
28%
Total Carbohydrate 40g
13%
Dietary Fiber 3g
12%
Sugars 12g
Protein 22g
Vitamin A  23%Vitamin C  25%
Calcium  45%Iron  9%
Potassium  28%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Potato Soup

Recipe Tags: Soup Recipes

Date Added: January 23, 2013

Ingredients:

Cup Flour plus extra flour for dredging
4 Russet Potatoes peeled, cut into 1/2& quot; dice
6 Cups Milk Thinly Sliced
12 Slices Bacon Cooked
4 Scallions chopped &
8 Ounces Sour Cream or buttermilk or
Cup Butter (200 g.)
1 1/4 Cups Cheddar Cheese shredded &
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Directions:

1. Bake potatoes.

2. Cool. Scoop out pulp and set aside. Discard skins.

3. Melt butter over low heat and add flour. Add milk, until thick.

4. Add potato pulp, salt, pepper, 2 tablespoons of green onion, 1/2 cup of crumbled bacon and cup cheese.

5. Cook until thoroughly heated; stir in sour cream and heat through.

6. Serve with remaining green onions, bacon and 1/4 cup grease as garnish.

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Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Potato, Cheese, Spring Onion, Beef allergies.
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