Baked-Potato Soup
Recipe: #21550
October 31, 2015
Categories: Potatoes, Gluten-Free, No Eggs, Vegetarian, Special Diet - Weight Watchers etc., Milk, Kosher Dairy, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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