Baked-Potato Soup

Baked-Potato Soup
Photo by Howard L. Puckett

Ingredients

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

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
    • 2 tablespoons Shedd's Spread Country Crock Omega Plus
    • 3 cups milk
    • +3 other ingredients
  • Baked Potato Soup
    • 6 cups 2% reduced-fat milk
    • 6 bacon slices, cooked and crumbled
    • 3/4 cup chopped green onions, divided
    • 1/2 teaspoon black pepper
    • +23 other ingredients
  • Baked Potato Soup
    • 8 bacon slices, cooked and crumbled
    • 1 medium onion, chopped
    • 3 cups milk
    • 5 large baking potatoes, baked
    • 1/3 cup all-purpose flour
    • 1 teaspoon salt
    • +3 other ingredients


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