Baked Potato Soup
I made this using left overs one night and it came out great! It can be tweaked all different ways to make it your own.
- Preparing Time: 5 minutes
- Total Time: 30 minutes
- Served Person: 6
soup
quick
winter
potato
american
comforting
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 cup all-purpose flour
- 1/4 teaspoon pepper
- 1 1/2 cups milk
- 1/4 cup butter
- 2 cups water
- 1/8 teaspoon dried thyme
- 1/4 teaspoon celery salt
- 2 medium potatoes (peeled and diced)
- 1 large onion (chopped)
- 1 cup sharp cheddar cheese (grated)
- bacon bits (optional - the real ones - not imitation)
- Carbohydrate 20.3119304166237 g
- Cholesterol 44.6554166666667 mg
- Fat 15.4409840624932 g
- Fiber 2.42397921458014 g
- Protein 8.40529843749267 g
- Saturated Fat 9.73894927083156 g
- Serving Size 1 1 Serving (189g)
- Sodium 294.635447916657 mg
- Sugar 17.8879512020436 g
- Trans Fat 0.966024583332208 g
- Calories 250 calories
Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, oregano, celery salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid; heat through. Add cheese and bacon bits and stir to melt before serving.
