Loaded Baked Potato Soup

photoThis recipe is adapted from page 71 of the Cafe Sassone cookbook. It makes 8 servings.






Loaded Baked Potato Soup

4 medium baking potatoes
3/4 cup chopped onion
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon celery salt
1/4 teaspoon ground black pepper
4 1/2 cups vegetable broth
6 cups 2% milk
1/2 cup sour cream
1/2 cup shredded cheddar
4 tablespoons chopped green onion or chives

Bake potatoes until tender. Cool, peel, cube and set aside potatoes.

In a large Dutch oven, over medium heat, saute onion in butter until tender. Stir in flour and seasonings, whisking until flour is cooked. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes and return to boil. Reduce heat, cover and simmer for 10 minutes. Add milk and heat through. Garnish each serving with 1 tablespoon of each sour cream, and shredded cheddar and 1/2 tablespoon of green onion.

By my calculations: Per serving – Calories: 373, Total Fat: 20g, Sat. Fat: 12.7g, Carb: 37.4g, Fiber: 2.3g, Protein: 11.2g


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