Serves: 7
Total Calories: 367
1. Pierce potatoes with fork place on microwave-safe paper towel or roasting rack in microwave. Microwave on high for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
2. Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from skillet drain on paper towels. Crumble set aside.
3. In same Dutch oven, combine milk and flour blend well. Cook over medium heat for about 15 minutes or until bubbly and thickened, stirring frequently.
4. Cut cooked potatoes in half. Scoop out cooked potato from skins place in medium bowl. Discard skins. Mash potatoes well.
5. Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream cook and stir until soup is thoroughly heated.
6. To serve, ladle soup into bowls sprinkle with remaining onions and 1/4 cup cheese.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 400 * Calories from Fat: 180 * % Daily Value: Total Fat: 20 g 31% * Saturated Fat: 12 g 60% * Cholesterol: 55 mg 18% * Sodium: 540 mg 23% * Total Carbohydrate: 38 g 13% * Dietary Fiber: 2 g 8% * Sugars: 13 g * Protein: 17 g * Vitamin A: 20% * Vitamin C: 20% * Calcium: 45% * Iron: 6% * Dietary Exchanges: 2 1/2 Starch, 1 1/2 High-Fat Meat, 1 Fat or 2 1/2 Carbohydrate, 1 1/2 High-Fat Meat, 1 Fat
This Baked Potato Soup recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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