Baked Potato Soup
August 08, 2011
"This has remained a favorite, I serve soup all year round so it’s enjoyed just as much during the summer months as well as on cold winter days, for a full meal add in some cooked cubed chicken or turkey and serve with a side salad and a crusty loaf of bread"
- Serving Size: 1 (587.7 g)
- Calories 720.5
- Total Fat - 47.5 g
- Saturated Fat - 29.5 g
- Cholesterol - 155 mg
- Sodium - 1362.3 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 5.8 g
- Sugars - 6.8 g
- Protein - 32.8 g
- Calcium - 954.6 mg
- Iron - 1.6 mg
- Vitamin C - 20 mg
- Thiamin - 0.2 mg
In a medium or large saucepan melt butter over medium-high heat.
Add in onion, carrots and celery; cook stirring until softened (about 4 minutes).
Add in garlic and chili flakes; cook stirring for 2 minutes.
Add in flour and stir for 1 minute.
Slowly add in the cream, chicken broth and chicken bouillon powder; bring to a boil stirring constantly.
Simmer partially covered for about 25 minutes.
Add in potatoes then cook for about 5-8 minutes more.
Stir in the cheddar cheese until melted.
Season with salt and pepper to taste.
Ladle into bowls the sprinkle green onions on top.
Pass the Parmesan cheese at the table.
Tips & Variations
No special items needed.