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Rating: 5/5 (1 vote cast)

Meal Type: Dinner

Total Time: 0 min.

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

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

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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