Baked Potato Soup
Recipe: #4442
January 30, 2012
Categories: Potatoes, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, more
"This tastes like a baked potato and sour cream sprinkled with bacon. It is so yummy on a cool night. It fills the corners of your tummy. You'll make it often once you have tried it. It is good served with my Crusty Grilled Ham and Cheese."
Ingredients
Nutritional
- Serving Size: 1 (539.2 g)
- Calories 366.6
- Total Fat - 10.5 g
- Saturated Fat - 5.3 g
- Cholesterol - 35.6 mg
- Sodium - 1237.4 mg
- Total Carbohydrate - 51 g
- Dietary Fiber - 4.6 g
- Sugars - 8.8 g
- Protein - 18.7 g
- Calcium - 408.8 mg
- Iron - 2.1 mg
- Vitamin C - 34.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Bake potatoes till done; remove skins and coarsely mash as you want the potatoes to be chunky.
Step 2
Dice the bacon and fry till crispy (done in the pan you will be making the soup); remove bacon to a towel and set aside.
Step 3
Discard all but about 1/2 teaspoon of drippings in the pan; add onion and cook till done but NOT brown (you may add a tad of water to the pan if the onions need it so they won't brown).
Step 4
While the onion is cooking, place the broccoli in a saucepan and cook till almost done.
Step 5
To the pan with the onions, add the chicken broth, milk, mashed baked potatoes, garlic powder, salt, pepper, and broccoli and simmer over a low heat for about 10 minutes (don't boil the milk).
Step 6
Add the cheese stirring occasionally till melted; add bacon and sour cream JUST BEFORE SERVING; stir well and ladle into bowls.
Tips
No special items needed.