Baked Potato Soup II Recipe

Recipesfull introduces to you: Popular Recipes. (Baked Potato Soup II Recipe). This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.

Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 5

Yield: 4 -6 servings

Baked Potato Soup II Recipe

Ingredients

⅓ cup butter

⅓ cup all-purpose flour

4 cups skim milk

6 large baking potatoes

scrubbed

1 cup sour cream

Soup, Stew and Chili

Directions

Step 1

Microwave potatoes until done.

Step 2

While potatoes are cooking make a roux over low to medium heat. Mix butter margarine or light olive oil and flour. DO NOT BURN THE ROUX. When roux is thickened a bit gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.

Step 3

Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

Nutritional Information

Baked Potato Soup II Recipe

Servings Per Recipe:5

Calories: 644.8

% Daily Value *

Protein: 18g 36%

Carbohydrates: 95.4g 31%

Dietary Fiber: 10g 40%

Sugars: 13.3g

Fat: 22.5g 35%

Saturated Fat: 14g 70%

Cholesterol: 56.7mg 19%

Vitamin A Iu: 1084.6IU 22%

Niacin Equivalents: 9.5mg 73%

Vitamin B6: 1.4mg 87%

Vitamin C: 87.6mg 146%

Folate: 101.4mcg 25%

Calcium: 356.4mg 36%

Iron: 3.9mg 22%

Magnesium: 130.6mg 47%

Potassium: 2248.7mg 63%

Sodium: 220.5mg 9%

Thiamin: 0.5mg 54%

Calories From Fat: 202.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.