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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** 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 2

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

Cup Butter Cup Butter or margarine (up to 3)
Cup All-Purpose Flour Cup All-purpose flour
7 Cups Milk 7 Cups Milk cold
4 Russet Potatoes 4 Russet Potato baked amp
4 Unit Green Onions 4 Unit Green onions sliced
12 Unit Bacon 12 Unit Bacon strips cooked and crumbled
1 1/4 Cups Cheddar Cheese 1 1/4 Cups Shredded cheddar cheese
1 Cup Sour Cream 1 Cup Sour cream light or dairy
3/4 Teaspoon Salt 3/4 Teaspoon Salt and pepper to taste
1/2 Teaspoon Pepper 1/2 Teaspoon Pepper Bell,Large, Cut in strips
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Directions:

1. In a large soup kettle, melt butter.

2. Stir in flour, heat and stir until smooth. Gradually add milk; stirring constantly until thickened.

3. Add potatoes and onion. Bring to a boil, stirring constantly.

4. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted.

5. Serve immediately. Yields about 2 1/2 quarts.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 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, Onion allergies.
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