Super Loaded Baked Potato Soup
Servings 6 -8 servings
Calories 540kcal
Equipment
Ingredients
- 5 cups diced russet potatoes
- ½ medium onion chopped
- 2 tsp salt
- ½ tsp pepper
- ¼ cup flour
- 1 cup skim milk
- 1 cup cream
- 12 oz bag frozen chopped broccoli thawed
- 2 cups shredded extra sharp cheddar cheese
- ½ tsp paprika
- ¼ tsp garlic powder
- ½ cup bacon bits
- low fat sour cream optional
Instructions
- Place potatoes and onion in a large pot with enough water just to cover the potatoes. Add salt and pepper. Bring to a boil and cook for 20 minutes or until fork tender. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
- Mash the potatoes a few times with a potato masher.
- Whisk together flour and milk; stir in with the potatoes. Then mix in the cream. Simmer until mixture is slightly thickened.
- Add broccoli, paprika, and garlic powder and cook for 1-2 minutes more. Just enough to warm the broccoli.
- Remove from the heat and add the shredded cheddar cheese. Stir until the cheese is all melted.
- Sprinkle each bowl with bacon bits and a spoonful of sour cream, if desired. Serves 6-8.
Nutrition
Serving: 1 serving | Calories: 540kcal | Carbohydrates: 41g | Protein: 23g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 84mg | Sodium: 1285mg | Potassium: 900mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1603IU | Vitamin C: 59mg | Calcium: 415mg | Iron: 2mg