Baked Potato Soup
A colorful garnish of cheese, green onions, and crumbled bacon tops this thick and cheesy potato soup recipe.
Source: Better Homes and Gardens
Ingredients
Directions
Tips
Bake potatoes ahead. Remove pulp and place in storage container. Cover and refrigerate up to 24 hours ahead. To serve, add potato pulp to soup after mixture is thickened and bubbly; heat through. Add cheese and stir until cheese is melted.
Nutrition Facts
Per Serving:
377 calories; 23 g total fat; 14 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 67 mg cholesterol; 801 mg sodium. 693 mg potassium; 26 g carbohydrates; 1 g fiber; 11 g sugar; 17 g protein; 0 g trans fatty acid; 1020 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 434 mg calcium; 1 mg iron;