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Baked Potato Soup

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15MIN
20MIN
14

Directions

1
In large soup pot, melt the butter. Stir in the flour. Heat and stir until smooth.


2
Add milk gradually, stirring constantly until thickened.


3
Add potatoes and onions. Bring to a boil, stirring constantly.


4
Reduce heat and simmer for 10 minutes. Add remaining ingredients, stirring until cheese is melted.


5
Serve immediately or pour into a Crock-Pot on the low setting and serve it later.


  • 2/3 cup Hiland Dairy Butter
  • 2/3 cup flour
  • 7 cups Hiland Dairy Milk
  • 4 large baking potatoes, baked, peeled and cubed
  • 4 green onions, sliced
  • 1 1/4 cups Hiland Dairy Shredded Cheddar Cheese
  • 12 bacon strips, cooked and crumbled
  • 1 cup Hiland Dairy Sour Cream
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
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Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 361.1 g
Servings Per Container: 14


Amount Per Serving


Calories 396 Calories from Fat 232
% Daily Value*
Total Fat 25.8g 40%
Saturated Fat 14.0g 70%
Trans Fat 0g 0%
Cholesterol 51mg 17%
Sodium 572mg 24%
Total Potassium 0mg 0%
Total Carbohydrate 28g 9%
Dietary Fiber 2.8g 11%
Sugars 7.6g %
Protein 13.1g 0%
Vitamin A 15% Vitamin C 37%
Calcium 25% Iron 6%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

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


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