30 Minute Baked Potato Soup
In only 30 minutes, a hearty low-fat baked potato soup comes together in one pan.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon salt
- 1 cup milk
- 1 tablespoon flour
- 1 teaspoon white vinegar
- 4 cups russet potatoes (scrubbed and cut into 1 inch cub
- 2 cups chicken stock (or vegetable stock)
- 1 tablespoon carrots (diced into size of rice grains (i used a
- 1 tablespoon onions (diced into size of rice grains)
- for serving: shredded sharp cheddar cheese and ba
- Carbohydrate 5.06657958364423 g
- Cholesterol 6.0000000050721 mg
- Fat 1.95054333498177 g
- Fiber 0.00441666666666667 g
- Protein 1.93382500163322 g
- Saturated Fat 1.11916333427928 g
- Serving Size 1 1 -6 (64g)
- Sodium 24.0321666869153 mg
- Sugar 5.06216291697757 g
- Trans Fat 0.226823333525059 g
- Calories 45 calories
[ { "@type": "HowToStep", "text": "Place potatoes, chicken stock, vinegar, salt, carrots, and onions into large pan. Bring to a boil and reduce heat and cover, reduce heat to medium and cook for 20 minutes." }, { "@type": "HowToStep", "text": "Whisk together the milk and flour." }, { "@type": "HowToStep", "text": "Remove soup from heat and whisk in milk mixture. Return to heat and turn heat to high and whisk and cook for about 3-5 minutes, or until creamy and bubbly." }, { "@type": "HowToStep", "text": "Serve with shredded cheese and bacon crumbles as desired." } ]
