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Baked Potato Soup Recipe
|Instant mashed potato flakes/Granules||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||3 Cup (48 tbs)|
|Baking potatoes||3 Large, diced (With Skin On)|
|Grated cheddar cheese||5 Tablespoon|
|Bacon slices||5 , fried crisp and crumbled|
|Garlic powder||1⁄4 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Granulated sugar||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Chopped chives||5 Tablespoon|
Serving size: Complete recipe
Calories 2556 Calories from Fat 1239
% Daily Value*
Total Fat 139 g214.3%
Saturated Fat 46.1 g230.3%
Trans Fat 0 g
Cholesterol 156.8 mg
Sodium 2592.1 mg108%
Total Carbohydrates 264 g88%
Dietary Fiber 16.8 g67.1%
Sugars 46.8 g
Protein 72 g144.1%
Vitamin A 178.4% Vitamin C 162.4%
Calcium 151.3% Iron 71.3%
*Based on a 2000 Calorie diet
Melt margarine in a medium saucepan.
Add flour and cook, stirring, until flour is lightly browned.
Slowly stir in milk.
Cook, stirring continuously, to make a medium white sauce.
Add potato-broth mixture and diced baked potatoes.
Add garlic powder, white pepper, sugar and black pepper.
Add salt to taste.
Simmer until soup is desired thickness.
Ladle soup into heated bowls.
Top each serving with cheese, bacon and chives.