RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 983
View Recipe |
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Recipe Name: |
Peabody Baked Potato Soup |
Source: |
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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: |
2 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.13
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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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:
Bake potatoes until tender, cool. Remove meat. Sauté onions until transparent. Add potatoes and stock, simmer on medium heat. Remove from heat and add sour cream. Blend in blender or processor on high. Season with salt and pepper to taste.
At service, sprinkle with crumbled bacon, grated cheese, and chives. |
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Nutrition per Serving: |
Calories: |
1874 |
Total Carbs: |
71.8 |
Net Carbs: |
0.0 |
Cholesterol: |
111.0 |
Fat: |
50.8 |
Protein: |
61.30 |
Fiber: |
22.60 |
Sodium: |
435.25 |
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