Baked Potato Soup
From: Better Homes and GardensA colorful garnish of cheese, green onions, and crumbled bacon tops this thick and cheesy potato soup recipe.
Servings: Makes 5 to 6 servings
Prep: 20 mins
Total: 1 hr 20 mins
Ingredients
2 large baking potatoes (about 8 ounces each)
6 tablespoons thinly sliced green onion (3)
3 tablespoons butter
3 tablespoons all-purpose flour
2 teaspoons snipped fresh dill or chives or 1/4 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups milk
1-1/4 cups shredded American cheese (5 ounces)
4 slices bacon, crisp-cooked, drained, and crumbled
Directions
1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.
2. In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.
3. Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.
4. Makes 5 to 6 servings (5 1/2 cups)
Nutrition Facts
Calories 377, Total Fat 23 g, Saturated Fat 14 g, Cholesterol 67 mg, Sodium 801 mg, Carbohydrate 26 g, Fiber 1 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 43%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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Positives: Directions are easy to follow. My negatives: Taste was kinda bland. After adding a can of chicken broth and a pinch of brown sugar the soup took on a whole different flavor. I would recommend starting out with the recommended salt and add more to flavor.
1/3/2010 03:42:03 PM Report Abuse