Recipe
Soup, Chili & Stew
Hearty Baked Potato Soup
Primary Media
Servings and Ingredients
Ingredients
Serves 6
Quantity | Ingredient | Add |
---|---|---|
3 large russet potatoes, baked and cooled | ||
3 tbsp. thinly sliced green onions | ||
⅓ c. Hy-Vee butter | ||
⅓ 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
- Cut potatoes in half lengthwise. Scoop out potato pulp. Discard skins. Set aside.
- In a large saucepan, cook green onions in butter until tender. Stir in flour, basil, salt and black pepper.
- Stirring constantly, add milk and cook on medium until soup is thick and bubbly.
- Add the potato pulp and 1/2 cup shredded cheese. Stir until cheese melts.
- 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%