RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 935
| View Recipe |
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| Recipe Name: |
Baked Potato Soup |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.04
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Sauté onion and celery in 1 tablespoon butter in a sauté pan until translucent. Combine the onion mixture, half-and-half, salt, and pepper in a large saucepan; mix well. Heat to boiling point, stirring occasionally. Heat 2 tablespoons butter in a saucepan until melted. Whisk in the flour.
Cook for 3 minutes or until it forms a roux, whisking constantly. Whisk into the half-and-half mixture. Cook until thickened, stirring constantly. Add potatoes; mix well. Cook just until the potatoes are heated through, stirring frequently. Ladle soup into bowls.
Top each with a spoonful of sour cream, then sprinkle with cheese, bacon and chives. |
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| Nutrition per Serving: |
| Calories: |
1454 |
Total Carbs: |
46.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
134.8 |
Fat: |
52.8 |
Protein: |
38.12 |
| Fiber: |
20.14 |
Sodium: |
727.13 |
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