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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (792g) Recipe makes 5 servings |
||
| Calories 1190 | ||
| Calories from Fat 733 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 81.5g | 125% | |
| Saturated Fat 43.9g | 219% | |
| Monounsaturated Fat 26.5g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 199mg | 66% | |
| Sodium 1377mg | 57% | |
| Potassium 1987mg | 56% | |
| Total Carbohydrate 83.0g | 27% | |
| Dietary Fiber 7.5g | 30% | |
| Sugars 3.1g | ||
| Protein 34.3g | 68% | |
Gregg's Baked Potato Soup
SERVES 5 -7 , 2 quarts
Ingredients
- 4 large potatoes
- 2/3 cup butter
- 2/3 cup flour
- 6-8 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 12 slices bacon, cooked, crumbled & divided
- 6 green onions, chopped and divided
- 4 garlic cloves
- 1 1/2 cups shredded cheddar cheese, divided
- 1 (8 ounce) container sour cream
Directions
1
Bake potatoes at 400 degrees for an hour.2
Cut in half lengthwise, scoop out and reserve pulp; make stuffed potato skins from shells.3
Melt butter in saucepan over low heat; add flour, stirring until smooth.4
Cook 1 minute, stirring constantly.5
Gradually add milk and cook over medium heat, stirring constantly until thick and bubbly.6
Stir in potato, salt, pepper, 1/2 bacon, 2T onion, garlic and 1 c cheese.7
Cook until thoroughly heated (do not boil).8
Stir in sour cream and heat.9
Serve with remaining bacon, onion and cheese.
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- Course > Soups
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > United States > Western > Pacific Northwest
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #595840
On Oct 22, 2008
My DD, home from college for a break, made this for dinner tonight. I can't speak to the ease of preparation but the taste is wonderful! Comfort food at it's best! She made the soup as written with one exception. We opted to not stir in any sour cream and just serve it on the top of the soup. This may have saved a few grams of fat and calories. Thanks for a great soup!
From: Seahorsey
On Feb 16, 2007
Yummy! Yum! Yum! I used half the bacon (crumbled)! First time making "baked potato" soup! Thanks Gregg!
From: Me & Mr. Jones
On Jan 15, 2007
This hit the spot for lunch after out sledding all morning. The only thing I added was some white pepper for a little added bite. Thanks for posting!
From: Risë
On Nov 26, 2002
This was great...I had made numerous bakers the other day so they wouldn't go bad...but one does get tired of them so with it being so cold here this week, I made your soup...ohhh lala - tasty, tasty, tasty...what more can be said...oh yah...and quite easy too!
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