Baked Potato Soup
My first husband loved potatoes, especially baked potatoes. He also loved soups and stews. We went to a restaurant and had baked potato soup so I figured I would try to receate it. Even though I am not a fan of processed ingredients, the instant potatoes make this soup smooth and creamy.
Ingredients
5 russet potatoes4 tablespoons butter1 medium sweet onion, diced4 tablespoons flour4 cups chicken broth
1 cup instant potatoes2 cups milk2 teaspoon salt1 teaspoon white pepperBacon, cheddar, sour cream and scallions for garnish
Directions
In a 400 degree oven, bake potatoes for 45 minutes or until fork easily goes to center of potato. Cut into bit sized cubes.
In 5 quart saucepan over medium heat, melt butter. Add onion and cook for 8 minutes. Add flour, stir well, and cook for 3 - 4 minutes. Add chicken broth and potato flakes. Stir well with a whisk, making sure there are no lumps. Add milk, salt and pepper. Stir. Add potatoes. Reduce heat to medium low and cook for 15 minutes.
Garnish as desired with bacon, shredded cheddar, sour cream and chopped scallions.
Nutrition FactsServings: 6Calories 296% Daily Value*Total Fat 10.5g 13%Saturated Fat 6.2g 31%Cholesterol 27mg 9%Sodium 617mg 27%Total Carbohydrate 41.2g 15%Dietary Fiber 5.1g 18%Total Sugars 7g Protein 10g Vitamin D 6mcg 29%Calcium 126mg 10%Iron 2mg 9%Potassium 991mg 21%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.