Baked-Potato Soup

Baked-Potato Soup Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia
This recipe uses leftover loaded baked potatoes to create a rich, creamy soup.

Yield:

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

Recipe from

Nutritional Information

Calories 340
Caloriesfromfat 22 %
Fat 8.3 g
Satfat 4.1 g
Monofat 2.7 g
Polyfat 1 g
Protein 12.4 g
Carbohydrate 54.9 g
Fiber 4.5 g
Cholesterol 21 mg
Iron 3.1 mg
Sodium 790 mg
Calcium 224 mg

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
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.

Note:

January 1999
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