Baked Potato Soup
By stacyy1
Nutrition Information (Per cup):
393 calories 47% calories from fat 21g total fat 40g carb. 536mg sodium
Ingredients
- Rub with Oil and Salt:
- For the Baked Potaotes-
- 4 medium russet potatoes (10–12 oz. each), scrubbed, dried, and pierced
- For the Soup-
- Saute in 4 T. Unsalted Butter:
- 1/2 cup yellow onion, diced
- Whisk in:
- 1/4 cup all-purpose flour
- Stir in:
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 4 cups baked potato flesh, lightly mashed
- 2 T. chopped fresh parsley
- Salt and pepper to taste
- For the Garnishes—
- Toss in 1 T. Olive Oil; Bake:
- Skins from baked potatoes, cut into strips
- Salt and pepper to taste
- Prepare (Keep Separate):
- 4 strips bacon, diced, sauteed
- 3/4 cup cheddar cheese, grated
- 1/2 cup sour cream
- 1/4 cup chopped fresh chives
Details
Servings 8
Preparation
Step 1
Preheat oven to 450° with rack in center.
Rub prepared potatoes with oil and salt (doing this in a plastic bag makes the job less messy). Bake directly on the rack for 1 hour, or until tender all the way through when pierced with a skewer. Remove potatoes from the oven, split, and serve immediately. Cool baked potatoes slightly. Scoop out and lightly mash the flesh (reserve skins); set aside.
Saute onion in melted butter until soft, about 5 minutes.
Whisk in flour; cook 2–3 minutes.
Stir in broth and milk. Cook and stir until thick, 4–5 minutes. Add potato and simmer 5 minutes; stir in parsley and seasonings.
Toss strips of potato skins in oil, salt, and pepper. Roast in 400° oven 15 minutes, or until crisp.
Prepare remaining garnishes and serve with soup.
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