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Soup and Stew Recipes

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

1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 Loaded Baked Potatoes (4 stuffed halves), chopped
1 (16-ounce) can fat-free, less-sodium chicken broth
1/4 cup thinly sliced green onions

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

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Baked-Potato Soup recipe