Hearty Baked Potato Soup

Recipe

Soup, Chili & Stew
Hearty Baked Potato Soup

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Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    3large russet potatoes, baked and cooled
    3 tbsp.thinly sliced green onions
    c.Hy-Vee butter
    c.Hy-Vee flour
    ¼ tsp.Hy-Vee basil
    ½ tsp.Hy-Vee salt
    ½ tsp.Hy-Vee black pepper
    4 c.Hy-Vee 2% milk
    1 c.Hy-Vee shredded sharp cheddar cheese, divided

    Directions

    1. Cut potatoes in half lengthwise. Scoop out potato pulp. Discard skins. Set aside.
    2. In a large saucepan, cook green onions in butter until tender. Stir in flour, basil, salt and black pepper.
    3. Stirring constantly, add milk and cook on medium until soup is thick and bubbly.
    4. Add the potato pulp and 1/2 cup shredded cheese. Stir until cheese melts.
    5. Divide among 6 soup bowls and top each with the remaining shredded cheese.

    Nutrition facts

    Servings

    420 Calories per serving

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 55mg
    • Sodium: 500mg
    • Total Carbohydrates: 46g
    • Protein: 14g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 35%
    0%
    Iron 10%
    0%
    Calcium 35%