Yummy Baked Potato Soup
I have cystic fibrosis and have spent the last 10 of my 30 years trying to perfect the best potato soup! A big pot of this for lunch every day...and I can put on 5 pounds easily.
By: Christina S.
Nutrition information
Servings: 6
Amount per serving
- 640
Calories - 820mg
Sodium - 18g
Protein - 285mg
Calcium
Ingredients
- 1/2 lb bacon
- 1/2 c chopped celery
- 1/2 c chopped onion
- 1/2 c chopped carrots
- 4 Tbsp all-purpose flour
- 2 c chicken broth
- 2 c whole milk
- 1/2 c heavy whipping cream
- 12 chopped russet potatoes
- 1 c shredded sharp cheddar cheese
- 1 Tbsp butter
- Sour cream, salt, pepper to taste
Instructions
Step 1
Fry bacon in a skillet and place on paper towel to drain.
Step 2
Preserve 2 tablespoons of bacon grease in skillet.
Step 3
Add celery, carrot, butter and onion to skillet and sauté for about 5 minutes or until they soften.
Step 4
Add flour and stir.
Step 5
Whisk in broth, heavy whipping cream and milk.
Step 6
Add potatoes and bring to a boil.
Step 7
Reduce heat and simmer for about 20 minutes or until potatoes are tender.
Step 8
Add cheese and stir.
Step 9
Season as desired with salt and pepper.
Step 10
Add garnish as desired with crumbled bacon, sour cream, and extra cheddar cheese.
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