Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/4301/

Ultimate Baked Potato Soup

Customer Rating: Recipe Rated Three Stars

5 Ratings    4 Comments

Yield: 8 (1 cup) servings

Ingredients

3 pounds baking potatoes, scrubbed and pierced in several places (about 4 potatoes)
1 Tablespoon butter
1 1/2 cups finely chopped onions
2 Tablespoons minced garlic
1 can (14 1/2 ounce) chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Toppings:
Shredded cheddar cheese
Crumbled, cooked bacon
Chopped green onion

Nutrition Facts

Yield: 8 (1 cup) servings

Approximate Nutrient Content per serving:

Calories: 280.6
Calories From Fat: 5436
Total Fat: 604g
Saturated Fat: 3.2g
Cholesterol: 16.3mg
Sodium: 445.9mg
Total Carbohydrates: 46.1g
Dietary Fiber: 3.7g
Sugars: 4.6g
Protein: 11.1g

Prepared using unsalted butter, nonfat chicken broth, nonfat milk and 1 Tablespoon each of cheddar cheese, bacon and green onion per serving. Sodium may be reduced by using low sodium chicken broth.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Bake potatoes at 400 degrees F. for 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt butter in dutch oven over medium low heat. Stir in onions and garlic, cover and cook 10 minutes just until tender. Add two of the peeled potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes into small cubes. Add to soup and stir gently until heated through. Sprinkle each serving with the toppings of shredded cheddar cheese, cooked and crumbled bacon and green onions.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Three Stars

Anon.

“Very flavorful. Family loved it. Great soup when it's cold outside.”

Recipe Rated Three Stars

Anon.

“We didn't even eat this because it tasted bad! It may be better with A LOT less garlic. Possibly less onion too. I thought there was way to much garlic, and it overpowered the entire soup. ”

Recipe Rated Three Stars

Janine B Cocoa, FL

“It turned cold here in S.C., so I made the soup. If you want more flavor for the soup, add 1 cup shredded raw carrots, 1 tsp. celery seed., 1 tbsp. parsley flakes, and 1/2 to 1 tsp. dried thyme leaves. Thyme pairs well with potatoes. Add all that after the broth and continue.The toppings of Cheese and Bacon work very well too. The green onion may be too much with the other onion and garlic. A little chopped green pepper may be more to your liking as a topping. This is a soup that is very versatile, so add some things that you like. Bon Appetite !”

Recipe Rated Three Stars

Anon.

“Great flavor and easy to prepare. I added chopped celery and carrots for a little more nutrition and fiber. I cut the amount of garlic in half and the taste was just right.”

Add a Comment Login

Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/4301/

PWS 28