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Baked Potato Soup

Serves: 6
Total Calories: 396

Ingredients

4 large baking potatoes
1/2 cup margarine
1/2 cup flour
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
6 cups 1% low-fat milk
1 cup grated Cheddar cheese
1/3 pound bacon, cooked and crumbled
2 green onions, chopped

Directions:

Bake potatoes at 400° for 1 hour. Cool. Peel and cut into cubes. Freeze in Ziploc bag.

Thaw potatoes. Melt margarine in a saucepan and add flour, garlic salt, pepper, and onion powder. Add milk and stir constantly until soup comes to a boil and begins to thicken. Add potato cubes and simmer on low heat for at least 30 minutes, longer if desired. Serve topped with cheese, bacon, and green onions.

Note: Amount of milk may vary according to your liking. As the soup simmers, it will thicken, and you may need to add more milk before serving.

Nutritional Facts:

Serves: 6
Total Calories: 396
Calories from Fat: 185

This Baked Potato Soup recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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