Baked Potato Soup

5
Servings
25m
Prep Time
35m
Cook Time
1h
Ready In


"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"

Original recipe yields 5 servings
OK

Nutritional

  • 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

Step 1

In a medium or large saucepan melt butter over medium-high heat.

Step 2

Add in onion, carrots and celery; cook stirring until softened (about 4 minutes).

Step 3

Add in garlic and chili flakes; cook stirring for 2 minutes.

Step 4

Add in flour and stir for 1 minute.

Step 5

Slowly add in the cream, chicken broth and chicken bouillon powder; bring to a boil stirring constantly.

Step 6

Simmer partially covered for about 25 minutes.

Step 7

Add in potatoes then cook for about 5-8 minutes more.

Step 8

Stir in the cheddar cheese until melted.

Step 9

Season with salt and pepper to taste.

Step 10

Ladle into bowls the sprinkle green onions on top.

Step 11

Pass the Parmesan cheese at the table.

Tips & Variations


No special items needed.

Related