Baked-Potato Soup

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"This was rated by DH as a Killer recipe. It is make from leftover #recipe21481. It's a great dish to prepare on busy week nights, because you start with prepared potatoes. This is from one of my old weight watcher cookbooks called "Just like Home" It had 6 points per 1 1/4 cups on the old program."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (418.1 g)
  • Calories 223.7
  • Total Fat - 5.9 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 11.2 mg
  • Sodium - 978.8 mg
  • Total Carbohydrate - 25.8 g
  • Dietary Fiber - 4.1 g
  • Sugars - 7.7 g
  • Protein - 17.8 g
  • Calcium - 180.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 12.2 mg
  • Thiamin - 0.2 mg

Step 1

Melt butter in a Dutch oven over medium heat.

Step 2

Add onion and celery; saute 3 minutes.

Step 3

Add garlic, and bay leaf; saute 2 minutes.

Step 4

Add milk and next 5 ingredients; bring to a boil.

Step 5

Reduce heat, and simmer 10 minutes.

Step 6

Discard bay leaf.

Step 7

Ladle soup into bowls; top with green onions.

Tips & Variations


No special items needed.

Related

jacirose

Very nine lower fat potato soup, not to heavy, the thyme and bay leaf added really nice flavor boost, will double amounts next time, thanks so much for you recipe!

review by:
(8 Nov 2015)