Baked-Potato Soup

Baked-Potato Soup
Photo by Howard L. Puckett

Ingredients

  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • ¼ teaspoon salt
  • ½ cup diced celery
  • 1 cup chopped onion
  • 2 teaspoons butter or stick margarine
  • 2 garlic cloves, minced
  • 2 Loaded Baked Potatoes (4 stuffed halves), chopped
  • + 5 more ingredients
    • ¼ cup thinly sliced green onions
    • ½ teaspoon chopped fresh or 1/8 teaspoon dried thyme
    • 1 bay leaf
    • ¼ teaspoon black pepper
    • 1 ½ cups 1% low-fat milk

Melt butter in a Dutch oven over medium heat. Add onion and celery; saute 3 minutes. Add garlic and bay leaf; sauté 2 minutes. Add milk, thyme, salt, pepper, chopped loaded potatoes, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into 4 bowls; top each serving with 1 table...

View full recipe at My Recipes

Comments

Variations on Baked-Potato Soup

  • Baked Potato Soup
    • 1 can (14.5 oz.) chicken broth
    • 1 cup shredded cheddar cheese (about 4 oz.)
    • +3 other ingredients
  • Baked Potato Soup
    • 4 baking potatoes (about 2 1/2 pounds)
    • 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
    • 1 teaspoon salt
    • +24 other ingredients
  • Baked Potato Soup
    • 1/8 teaspoon ground white pepper
    • 1/4 cup butter or margarine
    • 1 quart half-and-half
    • 2 cups (8 ounces) shredded Cheddar cheese
    • 1 teaspoon salt
    • +4 other ingredients


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