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Baked Potato Soup (Cooking Light Magazine) Recipe

Looking for an easy Baked Potato Soup (Cooking Light Magazine) recipe? Learn how to make Baked Potato Soup (Cooking Light Magazine) using healthy ingredients.


Submitted by skinnycb

Makes 6 servings



Baked Potato Soup (from Cooking Light Magazine)

Recipe Ingredients for Baked Potato Soup (Cooking Light Magazine)

4 baking potatoes
2/3 cup flour
6 cups 2% milk
1 cup low-fat cheddar cheese
1 cup low-fat sour cream
6 turkey bacon slices
3/4 cup chopped green onions

Recipe Directions for Baked Potato Soup (Cooking Light Magazine)

  1. Pierce Potatoes with a fork and bake at 400 for 1 hour or until tender. Peel and coarsely mash.

  2. Lightly spoon flour into dry measuing cups; level with knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until bleneded. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt and 1/2 teaspoon pepper, stirring until cheese melts.

  3. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1.5 cups into bowl and sprinkle with 1/2 teaspoon cheese, 1/2 teaspoon onions and 1 tablespoon bacon

Categories

Soup

Nutrition Facts
Serving Size 457.9g
Amount Per Serving
Calories
462
Calories from Fat
179
% Daily Value*
Total Fat
19.9g
31%
Saturated Fat
12.1g
61%
Trans Fat
0.0g
Cholesterol
66mg
22%
Sodium
391mg
16%
Potassium
1106mg
32%
Total Carbohydrates
49.2g
16%
Dietary Fiber
3.3g
13%
Sugars
14.2g
Protein
21.5g
Vitamin A 21% Vitamin C 24%
Calcium 49% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in calcium
  •   Bad points
  • High in saturated fat
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