Baked Potato Soup Recipe
Baked Potato Soup published in Healthy Cooking April/May 2008
This recipe is: Healthy
10 Servings Prep: 30 min. Cook: 20 min.
Ingredients
3 medium potatoes
8 bacon strips, diced
1 medium onion, chopped
1/3 cup all-purpose flour
6 cups chicken broth
1/4 cup minced fresh parsley
2 garlic cloves, minced
1-1/2 teaspoons dried basil
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 to 1-1/2 teaspoons hot pepper sauce
2 cups heavy whipping cream
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions (white portion only)
Additional parsley, cheese, green onions and crumbled cooked bacon, optional
Directions
• Scrub and pierce potatoes; place on a microwave-safe plate.
• Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
• Meanwhile, in a large saucepan, cook bacon over medium heat until crisp.
• Using a slotted spoon, remove to paper towels.
• In the drippings, saute onion until tender.
• Stir in flour; cook and stir for 5-7 minutes or until golden brown.
• Gradually stir in broth.
• Add the parsley, garlic, basil, salt, pepper and hot pepper sauce.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Peel and cube potatoes; add to soup.
• Add bacon.
• Stir in cream; heat through (do not boil).
• Add cheese and green onions; stir just until cheese is melted.
• Garnish with additional parsley, cheese, onions and bacon if desired.
Yield: 10 servings (2-1/2 quarts).
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutrition Facts:
1 cup (calculated without optional toppings) equals 369 calories
32 g fat (17 g saturated fat)
89 mg cholesterol
1,136 mg sodium,
15 g carbohydrate
1 g fiber, 8 g protein.
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