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
Gallery
Credit: Blaine Moats
Recipe Summary
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; fat 23g; cholesterol 67mg; saturated fat 14g; carbohydrates 26g; mono fat 7g; poly fat 1g; insoluble fiber 1g; sugars 11g; protein 17g; vitamin a 1020.4IU; vitamin c 13.6mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 2mg; vitamin b6 0.3mg; folate 36.3mcg; vitamin b12 1.2mcg; sodium 801mg; potassium 693mg; calcium 434.2mg; iron 1.3mg.