Baked Potato Soup
You can never have too many main course recipes, so give Baked Potato Soup a try. For $1.22 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 417 calories, 14g of protein, and 25g of fat. It will be a hit at your Winter event. 1092 people found this recipe to be tasty and satisfying. Head to the store and pick up bacon, Salt & Pepper, shredded cheddar, and a few other things to make it today. It is brought to you by Who Needs a Cape. From preparation to the plate, this recipe takes around 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. Similar recipes are Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Baked Potato Soup, and Baked Potato Soup.
Servings: 8
Cooking duration: 35 minutes
Ingredients:
6 slices bacon, cooked & crumbled
1/2 cup butter
4 cups chicken broth
3/4 cup flour
1/2 t garlic salt
bacon crumbles, shredded cheese, sour cream or green onions
4 cups milk
6 medium potatoes
Salt & Pepper to taste
1/2 cup cheddar, shredded
Equipment:
pot
whisk
microwave
Cooking instruction summary:
In large soup pot, melt butter over medium heat. Whisk in flour until completely combined, continue whisking for 2-3 minutes, making sure not to let it burn. Add in milk and chicken broth, stirring to combine, bring to a simmer and turn down heat to low, stirring occasionally.Place scrubbed potatoes on microwave-safe plate. Poke potatoes with a fork randomly all over top, 10-12 times. Cook in microwave approximately 10 minutes (my microwave calculates the time based on how many potatoes). If you already have baked potatoes cooked, skip the microwave step.When potatoes are fully cooked, take out of microwave & let rest 10 minutes. After they have cooled, carefully remove skins (I like to leave a little skin on, it is healthy). Roughly chop potatoes into 1" cubes.Place cooked & cubed potatoes into soup pot, add in garlic salt and salt/pepper to taste. By now soup should be thickening. Stir in cooked and crumbled bacon and shredded cheese. Simmer an additional 10 minutes.Serve with garnishes if desired.
Step by step:
1. In large soup pot, melt butter over medium heat.
2. Whisk in flour until completely combined, continue whisking for 2-3 minutes, making sure not to let it burn.
3. Add in milk and chicken broth, stirring to combine, bring to a simmer and turn down heat to low, stirring occasionally.
4. Place scrubbed potatoes on microwave-safe plate. Poke potatoes with a fork randomly all over top, 10-12 times. Cook in microwave approximately 10 minutes (my microwave calculates the time based on how many potatoes). If you already have baked potatoes cooked, skip the microwave step.When potatoes are fully cooked, take out of microwave & let rest 10 minutes. After they have cooled, carefully remove skins (I like to leave a little skin on, it is healthy). Roughly chop potatoes into 1" cubes.
5. Place cooked & cubed potatoes into soup pot, add in garlic salt and salt/pepper to taste. By now soup should be thickening. Stir in cooked and crumbled bacon and shredded cheese. Simmer an additional 10 minutes.
6. Serve with garnishes if desired.
Nutrition Information:
covered percent of daily need
Related Videos:
Baked Potato Soup!
