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This Baked Potato Soup is a perfect complement to any meal and sure to warm you up on a cold day.
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Original reipce makes 2 dozen Change Servings
MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.
VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.
| Calories | 380 |
| Calories from Fat | 160 |
| %Daily Value* | |
| Total Fat 18g | 28% |
| Saturated Fat 12g | 59% |
| Cholesterol 35mg | 12% |
| Sodium 440mg | 18% |
| Total Carbohydrate 37g | 12% |
| Dietary Fiber 3g | 12% |
| Sugars 5g | |
| Protein 7g |
| Vitamin A | 8% |
| Vitamin C | 30% |
| Calcium | 25% |
| Iron | 8% |
| * Percent Daily Values are based on a 2,000 calorie diet. |
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