Options

Format:
Include:
PRINT
Photo: Howard L. Puckett; Styling: Fonda Shaia Photo by: Photo: Howard L. Puckett; Styling: Fonda Shaia

Baked-Potato Soup

This recipe uses leftover loaded baked potatoes to create a rich, creamy soup.

Cooking Light JANUARY 1999

  • Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 2 teaspoons butter or stick margarine
  • 1 cup chopped onion
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 1/2 cups 1% low-fat milk

Preparation

Melt butter in a Dutch oven over medium heat. Add onion and celery; saute 3 minutes. Add garlic and bay leaf; sauté 2 minutes. Add milk, thyme, salt, pepper, chopped loaded potatoes, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into 4 bowls; top each serving with 1 tablespoon green onions.

Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 22%
  • Fat: 8.3g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1g
  • Protein: 12.4g
  • Carbohydrate: 54.9g
  • Fiber: 4.5g
  • Cholesterol: 21mg
  • Iron: 3.1mg
  • Sodium: 790mg
  • Calcium: 224mg
advertisement

Go to full version of

Baked-Potato Soup recipe

advertisement