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

Recipe by Cooking Light January 1999

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Credit: Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

340 calories; calories from fat 22%; fat 8.3g; saturated fat 4.1g; mono fat 2.7g; poly fat 1g; protein 12.4g; carbohydrates 54.9g; fiber 4.5g; cholesterol 21mg; iron 3.1mg; sodium 790mg; calcium 224mg.
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